Turkey Bacon, Kale and Heirloom Tomato Chopped Salad
Serves 2-3 as main course or 4-5 as appetizer
Ingredients
4 ounces (4 pieces) good-quality turkey bacon, each cut into 8 pieces
8 leaves kale, washed and chopped into bite-size pieces
A small handful of fresh parsley, chopped
One shoot/stalk of spring onion, minced
2 tablespoons mayonnaise
Dash lemon juice (or vinegar), salt and pepper
2 pounds tomatoes, preferably heirloom, diced into 1/2-inch pieces
Directions
Brown turkey bacon in small skillet 3-5 minutes. Turn off heat and chop/prepare other ingredients or wait 5 minutes. Add kale to skillet and stir to release browned seasoning from turkey bacon. Meanwhile, scoop mayonnaise into serving bowl. Add onion, parsley, salt, pepper and lemon juice. Stir enough to combine thoroughly. Press diced tomatoes to release seeds and extra juice, then add to mayonnaise mixture. Add bacon mixture and stir. Serve immediately (will be a little warm) or chill 2 hours or more.
