Ingredients
Salad
- 8 ounces sugar-free organic turkey bacon, patted dry
- ¼ cup avocado oil
- 2 medium shallots (roughly ⅔ cup), thinly sliced
- 2 large broccoli heads
- 1 honeycrisp apple
- ⅓ cup dry roasted almonds
Dressing
- 1 large garlic clove
- ¼ cup fresh lemon juice (roughly 1 large lemon)
- 1 teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- 2 tablespoons sumac
- 2 tablespoons coconut aminos
- ¼ cup extra virgin olive oil
Method
Step 1
Preheat the oven to 375℉.
Step 2
Place a skillet over medium-high heat, once the pan is hot add the avocado oil and shallots to fry. Reduce heat to low and stir to avoid burning for the first 2 minutes. The shallots should be browned and crispy after about 5-7 minutes.
Step 3
Once shallots are ready, place a bowl under a fine mesh strainer and strain all the oil from the shallots. Set aside.
Step 4
Lay the turkey bacon out into one layer on a parchment paper lined baking sheet. Transfer to the oven to bake for 15 minutes. After 15 minutes, remove from the oven and flip the bacon strips. Transfer to the oven for another 15 minutes or until browned and crispy.
Step 5
While the bacon is baking, prepare the rest of the salad ingredients. Peel the broccoli stems and chop them up along with the florets.
Step 6
Cut the apple into matchsticks and roughly chop the almonds.
Step 7
Prepare the dressing by microplaning the garlic into a bowl along with the lemon juice. Allow the garlic to marinate with the lemon for 2 minutes, then add the remaining ingredients, stir to combine.
Step 8
Chop the turkey bacon into small pieces. Add the broccoli into a large mixing bowl along with the dressing and toss until the broccoli is evenly coated. Then toss together with the apple, almonds, and turkey bacon.
Step 9
Transfer to a serving platter and garnish with the crispy shallots.
Nutritional analysis per serving: Calories: 298, Total Fat: 18g, Saturated Fat: 3g, Cholesterol: 27mg, Sodium: 818mg, Carbohydrates: 23g, Fiber: 7g, Sugars: 9g, Protein: 16g, Net Carbs: 16g
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