Dr. Amy Myers, MD

Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.

Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.

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

Crispy Prosciutto Salad

Crispy Prosciutto Salad
Protocol:
Protocol:
Autoimmune Solution (AIP), Paleo, Thyroid Connection,

Servings

Servings:

4 servings

4 servings

Prep Time

25 minutes

Ingredients

Ingredients

  • 1/2 1/2 bulb fennel bulb shredded
  • 1 454 lb g brussels sprouts halved
  • 1 454 lb g asparagus chopped
  • 1 454 lb g prosciutto
  • 1/4 60 cups mL avocado oil
  • 1/2 2.4645 tsp mL sea salt
  • 1/8 0.616125 tsp mL ground black pepper

Instructions

Instructions

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