Recipes

• 6 slices
  Lilydale^® Turkey Bacon
• 8 cups (2 L)
  baby kale
• 1 can (19 oz/540 mL)
  chickpeas, drained and rinsed
• 2 cups (500 mL)
  grape tomatoes, halved
• 3 tbsp (45 mL)
  grated Parmesan cheese
• Avocado Dressing:
• 1
  ripe avocado, peeled and pitted
• 1/4
  cup water
• 3 tbsp (45 mL)
  mayonnaise
• 1 tbsp (15 mL)
  lemon juice
• 1
  clove garlic, minced
• 1 tsp (5 mL)
  Worcestershire sauce
• 1/4 tsp (1 mL)
  each salt and pepper

1. Cook Lilydale^® Turkey Bacon according to package directions. Let cool slightly, then chop.
2. Avocado Dressing: Blend avocado, water, mayonnaise, lemon juice, garlic, Worcestershire sauce, salt, pepper in blender or using hand-held blender until smooth.
3. Toss kale, Lilydale^® Turkey Bacon, chickpeas and tomatoes with dressing in large bowl. Sprinkle with Parmesan.

For an even quicker salad, use store-bought avocado dressing.