Unfortunately I took this picture of the leftovers that I'm eating for breakfast this morning, so it's not quite as beautiful as hour number 1. The leftovers are ok, but finishing it in one sitting would be better. And sharing it at a potluck was the best :)
This is Auto Immune Protocol friendly (which is why I am not scared of the bacon grease!)
Brussel Sprout Bacon Avocado Salad
Prep time: 15 min
Cook time: 15 min
Serves: 6-8 (as a side dish)
1.5 lbs brussel sprouts
2 large avocados
1/2 tsp pink sea salt
-Cut bacon into small pieces.
-Cut ends of brussel sprouts off and cut each in half.
-Cook bacon in large skillet over medium heat.
-Cut avocado into bite sized pieces.
-Remove bacon to plate with paper towel to drain and remove most of grease from pan to glass.
-Place brussel sprouts, cut side down, in some of the remaining grease. Let them sit over medium get for 5 minutes or so and get carmelized on that side, then toss them around for 5 more minutes to cook more thoroughly. You will lose some of the outside leaves, but as long as they don't burn, leave them in there.
-Put brussel sprouts and bacon in serving dish and toss with avocado.
-Squeeze half a lime over it all and toss with sea salt.
If I had had fresh cilantro, I might have chopped and put in as well, but I didn't, so I didn't. Not sure if it would taste better than it already did, but might be worth a try if you like the sound of it and if you like cilantro. I have enough friends (read: one very vocal and opinionated friend) who think cilantro tastes like soap to believe that if you are taking it to a potluck, it might be better to just leave it out :)