Bacon Radish Brunch Salad

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:

  1. 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).
  2. If using sautéed spinach, place down first. Slice radishes thin and line a plate with them. Lightly salt them and drizzle with olive oil.
  3. Crumble bacon over the top of the radishes. If using avocado, put it over top at this point.

For Sauce:

  1. Place pumpkin seeds in a saute pan over medium heat and toast until popping. Remove from heat and allow to cool slightly.
  2. Combine all ingredients into a high speed blender and blitz until smooth. Salt to taste.
  3. Add as much sauce as desired over the radishes and bacon and garnish with cilantro leafs.
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