Brussels Salad with Bacon, Avocado and Lime

Caramelized brussels sprouts with bacon served with avocado and lime. 

Now that Thanksgiving is over, I know exactly what you need.

More Brussels sprouts.

 

Is there such thing as too many Brussels sprouts.  I certainly don’t think so.  If Brussels sprout toxicity was an actual thing, surely I would have already succumbed to it.  They’re delicious (when you don’t boil them to death), a rich source of cancer fighting nutrients and detoxifying glucosinolates, which if we're being honest, I could use a good dose of after last week.

Brussels Salad with Bacon, Avocado and Lime

Adapted from The Little Red House

Serves:

4

For a vegan option, substitute one of my favorite recent discoveries, tempeh bacon, which you can purchase premade or make your own. Cook the sprouts in extra-virgin olive oil or coconut oil and crumble in the tempeh bacon at the end.

Ingredients

  • 2 slices nitrate-free, preferably local, organic bacon, sliced
  • 2 lbs Brussels sprouts, cored and shredded
  • Pinch or two of crushed red pepper
  • 2 garlic cloves, minced
  • Juice of 1/2 lime
  • 2 avocados, peeled, pit removed and sliced
  • Salt and black pepper, to taste

Instructions

  1. Place a large skillet on medium heat. Add bacon and cook until crispy. Remove with a slotted spoon to a paper towel lined plate.
  2. Pour off the bacon drippings until you have about 1 tablespoon in the skillet. Add the sprouts and crushed red pepper. Cook over medium heat until the sprouts are lightly browned and tender, about 8-10 minutes. Add garlic and cook another minute. Squeeze in lime juice and cook another minute.
  3. Crumble in bacon and season with salt and pepper.
  4. Either toss in the avocado towards the end of cooking to warm, or serve it sliced over the salad.