Crispy Prosciutto Salad

March 3rd, 2017

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This Crispy Prosciutto Salad is a great recipe to have in your back pocket when you’re in need of a quick meal or a yummy dish to bring to a party!

The sulforaphane in the brussels sprouts makes this a great meal for reducing inflammation. The asparagus and fennel are filled with vitamins and minerals, and help with digestion. Pair all of these ingredients with the healthy fat of avocado oil, and you have a tasty and satisfying salad!

Crispy Prosciutto Salad

Protocol Autoimmune Solution (AIP), Paleo, Thyroid Connection

Servings

4-6 servings

Prep Time

25 minutes

Ingredients

1/2 bulb shredded fennel
1 lb brussels sprouts halved
1 lb asparagus chopped
1 lb prosciutto
1/4 cup avocado oil
1/2 tsp salt
1/8 tsp black pepper

Servings: servings

Units:

Instructions

Chop prosciutto and crisp on skillet over low heat.
Add 1 tablespoon of avocado oil, add chopped asparagus and brussels sprouts. Keep mostly raw but let crisp on the outside.
Turn off heat and add shredded fennel, sea salt, pepper and a tablespoon of oil then serve.