Wash kale by submerging in a large bowl of cold water, letting the grit fall to the bottom and changing water as needed. Remove the tough center rib of each leaf and chop into small pieces.

Toss kale with onion, jalapeño, fresh herbs, zest and juice of lime, and olive oil. Season to taste with salt and pepper. (Can be made a few days in advance. Store in the refrigerator in a sealed container.)

Fry bacon in a large skillet over medium heat. Once browned on one side, flip and continue to watch closely as it cooks. Remove when crisp and cut or crumble into small pieces. Pour off grease until only about 2 tablespoons remain in the pan.

Add bread cubes to pan and stir to cook on all sides. Toss into kale salad with bacon pieces, tomato, and optional avocado. Enjoy while bacon remains warm.