Brussel Sprout & Bacon AIP Kale Salad
This AIP Kale salad takes about 20 minutes to assemble from start to finish, and that includes making the salad dressing. This salad has a fun mix of kale and romaine as the base and has fresh red onion, sauteed brussel sprouts, bacon, and tiger nut slivers. I top it with my creamy avocado mayo salad dressing and it makes the perfect AIP diet salad!
Ingredients
- 1 Bunch Kale 7 oz
- ½ Head Romaine lettuce 4 oz
- 1 Small Red onion
- ¼ Lbs Bacon Nitrate free
- ½ Lbs Brussel sprouts
- 1/4 Teaspoon Garlic powder
- 1/4 Teaspoon Salt
- ¼ Cup Tiger nuts
- ⅔ Cup Avocado mayo dressing Recipe in notes
Instructions
- Start by setting a skillet to medium high heat. In the skillet place your bacon slices. Cook the bacon for 6-7 minutes flipping about halfway through so they brown evenly.
- While the bacon cooks, slice your brussel sprouts. You should make 4-5 cuts per normal sized brussel sprout.
- While the bacon continues to cook, chop the lettuce and kale and add it to a large bowl.
- When the bacon is done cooking, remove it from the skillet and add the brussel sprouts to the same skillet. There should be plenty of bacon grease to cook the brussel sprouts in. Add the salt and garlic to the brussel sprouts. Sautee the brussel sprouts for 5-6 minutes, stirring occasionally to make sure that they brown evenly.
- While the brussel sprouts cook, thinly slice the purple onion and measure the tiger nuts. Ad the onion and the tiger nuts to the lettuce. When the bacon is cool enough to handle, chop it into small pieces.
- At the 5 minute mark the brussel sprouts should start to look nice and browned. When they are finished cooking. Remove them from the skillet and let them cool for about 4 minutes.
- While the brussel sprouts are cooling, make the avocado dressing. When the brussel sprouts have cooled, add them with the bacon to the salad and add about 2/3 cup of the avocado dressing to the salad. Serve immediately or store in an airtight container for later.
- This recipe makes 6 servings as a side or if paired with a protein makes 3 servings as a meal. The salad lasts for about 2 days in the refrigerator. To keep fresh longer, only add the salad dressing when you are ready to eat the salad.
Notes
AIP Avocado Mayo Dressing
Tiger nut Slices
In this salad I pair it with sauteed brussel sprouts. You may be tempted to skip this step, but trust me, you’ll want to saute them. Not only does it bring out the flavor of the brussel sprouts, but it makes them easier for your stomach to digest. So don’t skip the sauteing. It only takes about 5 minutes and is 100% worth it!
For this recipe I use my AIP Avocado mayo dip & salad dressing. It makes a thick creamy dressing and is seed oil free. It only takes a few minutes to whip up so I highly recommend it for this salad! You can also use another savory AIP approved salad dressing for this salad. Just make sure that it stays away from seed oils!