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Bacon Asparagus Salad (warm)
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Lunch, Supper
Keyword:
Metabolic Balance, Paleo, Paleo AIP
Servings:
2
Ingredients
1
tbsp (15 ml)
coconut oil
to cook with
4
slices (112g)
bacon
chopped (make sure bacon is AIP-compliant)
20
spears (320g)
Asparagus
chopped
1
head (200g)
romaine lettuce
chopped
1
large (200g)
avocado
diced
1
tbsp (15 ml)
fresh lemon juice
sea salt
to taste
Instructions
In a nonstick skillet, melt the coconut oil over medium-high heat. Add the chopped bacon and cook until crispy, about 3-4 minutes.
Add the chopped asparagus to the skillet and cook to desired tenderness, about 8-10 minutes. Season with salt to taste.
Divide the chopped romaine leaves between two plates and top with the bacon, asparagus and avocado. Drizzle each salad with the lemon juice.
Notes
Calories: 525 Fat: 48g Fiber: 13g Sugar: 7g Protein: 9g Total Carbs: 22g Net Carbs: 9g