19 Mar Bacon and Radish Brunch Salad
As promised in THIS post, here is another egg free breakfast; this one has bacon! Hooray! This was one of those recipes that came together simply because of what I had on hand in my fridge. The result was so much better than the sum of its parts – turns out radishes and bacon are awesome together! But, admittedly, I probably would love bacon with just about anything.
The radishes can be any kind you like; I chose the watermelon and purple radishes because I love the look of them. The bacon will have to be sugar free bacon – there are a number of Paleo or no sugar bacon options out on the market now (check out Pederson’s, Wellshire or Applegate). You’ll notice I cook the bacon in the oven instead of on the stove, this is something my husband and I started doing a few years ago and it has been life changing. It takes the fear of cooking bacon. No more grease popping burns! The green sauce has a pumpkin seed/herb base and it comes together quickly, no soaking required! This sauce has become one of my new favorites, and I have been eating it on everything from salads to tamales since I made the batch for this recipe. Use as much as you would like to for this recipe, and then store the rest and use it liberally within a week.
After making this recipe I then had the leftovers with diced avocado and sautéed spinach – this made a super hearty breakfast bowl. I recommend trying this variation as well, and have instructions for it listed with the recipe.
I am calling this one a brunch salad. It would work great along side other dishes for a brunch party, or it stands alone great with its hearty ingredients. I find the combination very satisfying, and I think you will too! Enjoy!
Bacon Radish Brunch Salad
Ingredients
- 1 Bunch of Radishes, Sliced thin
- 6 Pieces of No Sugar or Paleo Bacon, cooked and crumbled
- Olive oil, for drizzling
- Cilantro leafs, for garnish
- salt, to taste
For the sauce:
- 1 c Pumpkin seeds (pepitas), toasted
- 1 c Parsley
- 1 c Cilantro
- 1 c water
- 3 tbsp. Lemon Juice
Optional add-ins:
- 4 c Spinach, sautéed (not pictured)
- 1 Avocado, diced (not pictured)
Instructions
For Bacon Salad:
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and lay bacon out in a single layer. Cook bacon in oven for 10-14 minutes until brown and fat is fully rendered. Prepare a plate lined with paper towels, then remove bacon from oven and move bacon from pan to paper towel plate, patting the bacon with another paper towel to remove grease (if the bacon sits in it's grease, it won't get crispy).
- If using sautéed spinach, place down first. Slice radishes thin and line a plate with them. Lightly salt them and drizzle with olive oil.
- Crumble bacon over the top of the radishes. If using avocado, put it over top at this point.
For Sauce:
- Place pumpkin seeds in a saute pan over medium heat and toast until popping. Remove from heat and allow to cool slightly.
- Combine all ingredients into a high speed blender and blitz until smooth. Salt to taste.
- Add as much sauce as desired over the radishes and bacon and garnish with cilantro leafs.
No Comments