Bacon Apple Kale Salad

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings


  • 1 pound bacon chopped
  • 1 pound shrimp peeled and deveined
  • 1 teaspoon cayenne pepper
  • 1 teaspoon honey
  • sea salt and freshly ground black pepper to taste
  • 6 cups baby kale
  • 1 large shallot sliced
  • 1 medium green apple sliced
  • 2 tablespoons full fat coconut milk
  • 2 cloves garlic minced
  • 1 large lemon zest and juice
  • 2 tablespoons extra virgin olive oil


  • In a large skillet over medium heat, add the bacon. Cook for 10 minutes, until bacon is brown and very crispy.
  • Transfer bacon to a paper towel lined plate and discard all but 1/2 tablespoon of bacon fat from skillet.
  • Reduce heat to low. To the skillet, add the shrimp, cayenne pepper, honey and salt and pepper.
  • Cook until the shrimp is pink and cooked through. Remove from the heat and set aside with the bacon.
  • In a large bowl, layer the kale, shallot, apples, bacon and shrimp.
  • In a small bowl, whisk the remaining ingredients (coconut milk through oil) and sea salt and freshly ground black pepper to taste.
  • Pour the dressing over the salad. Toss and serve.
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