A chopped salad of cruciferous veggies will hold up well over a few days, so make this and enjoy over a few days. Add some cooked and chopped chicken to up the protein, or some ranch dressing to up the creaminess!
Prep Time: 5 minutes
Cooking Time: 10 minutes to cook bacon
2 slices of bacon
4 tablespoons olive oil
2 tablespoons raw apple cider vinegar
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon dried fennel seeds
4 cups cruciferous veggies, chopped
4 medium radishes, chopped
1 medium avocado, peeled & chopped
¼ cup pumpkin seeds
Preheat your oven to 400 degrees Fahrenheit.
Arrange bacon on a baking tray lined with parchment paper and bake in the oven until crispy, about 10 minutes. Set aside to cool. Once cooled, chop in small pieces.
Whisk olive oil, apple cider vinegar, sea salt, black pepper and fennel seeds in a bowl until well-combined.
Add the cruciferous veggies, radish, avocado and pumpkin seeds and toss well.
Add bacon and toss once more.
Serve between 4, storing any leftovers in the fridge for up to 3 days.
Net Carbs: 2