Salmon and Avocado BLT Wilted Salad

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 6 slices bacon
  • 1 large avocado peeled, pitted and cubed
  • 1/4 cup chopped cilantro
  • 1 large red onion chopped
  • 1/2 cup halved cherry tomatoes
  • 4 salmon fillets 6-ounce
  • 3 tablespoons lime juice
  • sea salt and freshly ground black pepper to taste
  • 6 cups baby kale
  • 2 cloves garlic minced
  • 2 tablespoons red wine vinegar
  • Stevia to taste
  • 3 tablespoons extra virgin olive oil


  • In a large skillet, heat to medium heat and cook bacon. Cook until to your desired crispiness and set aside, on top of a plate lined with paper towels.
  • In a large bowl, toss the avocado through tomatoes and set aside.
  • On a large cutting board, season salmon with lime, sea salt and pepper.
  • Place the salmon in the same heated skillet as the bacon was cooked in and cook for about 2 to 4 minutes on each side or until it is cooked to the desired doneness.
  • Set aside and keep warm and toss the kale into the skillet until it wilts, add into the bowl with the tomatoes.
  • In a medium bowl whisk together the garlic through the extra virgin olive oil and pour over the salad.
  • Toss and top with crumbled bacon and the salmon fillets. Serve right away


Serving Suggestion: N/A
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