Keto Kale Salad with Bacon Vinaigrette
Fresh kale, crispy bacon, toasted almonds, and creamy parmesan are tossed with homemade vinaigrette for the perfect keto kale salad.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Salad
Cuisine: American
Keyword: bacon, kale
Servings: 4
Calories: 200kcal
Keto Kale Salad
- 1 large bunch kale about 6 ounces
- 1 ounces sliced almonds
- 2 slices bacon
- 1 ounce shaved parmesan
Keto Bacon Vinaigrette
- 2 cloves garlic minced
- 2 tbsp olive oil or avocado oil
- 2 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp sugar free honey substitute or sweetener to taste
- 1/4 tsp black pepper
- 1 pinch crushed red pepper flakes optional
- 1/4 tsp salt or to taste
Bacon Vinaigrette
Add bacon to pan and cook until crisp, 6-8 minutes. Set bacon aside, but reserve the fat in the pan.
Add garlic to reserved bacon fat and cook until fragrant, about 30 seconds.
Add remaining vinaigrette ingredients (olive oil, lemon juice, ACV, mustard, honey substitute, salt, and pepper) and whisk to combine. Remove from heat.
Keto Kale Salad
Roughly chop kale leaves and cooked bacon. Combine kale, bacon, almonds, and parmesan in a large serving bowl.
Drizzle with bacon vinaigrette and toss to coat.
- You can serve the bacon vinaigrette warm or room temperature, depending on your preference.
- Sugar free maple syrup may be used in place of the honey substitute.
- Top this keto kale salad with grilled chicken, salmon, or steak to make it a full meal.
Calories: 200kcal | Carbohydrates: 5g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 240mg | Potassium: 240mg | Fiber: 2g | Sugar: 1g | Vitamin A: 10700IU | Vitamin C: 42.1mg | Calcium: 740mg | Iron: 0.4mg