Brussels sprouts, avocado and bacon salad with a creamy dill dressing is absolutely delicious and a filling, low carb salad. It’s perfect for a refreshing lunch!
I want to start off with a ginormous thanks to Melissa’s Produce for sending me these Brussels sprouts. They are gorgeous! I forgot just how much I love these little itsy bitsy cabbages.
Oh and I need to get my grammar annoyances out of the way. It’s Brussels sprouts, not brussel sprouts. The ‘B’ has to be capitalized because it’s named after the beautiful city in Europe and because, you know, because it’s a proper noun. And the ‘s’ has to be at the end of Brussels, I know that throws people off. Now I’m not one to correct anyone’s grammar, that’s just rude. So consider this a public service announcement. Or maybe I’m just showing my respect to the Brussels sprout. ‘Cause, come on, it’s delicious!
Now, I feel like Brussels sprouts and crispy bacon are made for each other. Am I right? Just like broccoli and cheddar. Or like coffee and myself. Or like cheese and myself. Okay, what else goes together that is low carb? I mean I could say mac and cheese, but macaroni isn’t low carb. Blah.
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A couple of years ago I started making the bacon in the oven, and hello lifesaver! The clean up is so much easier and the bacon doesn’t get all curled up. Here’s the quick and dirty of how to cook bacon in the oven.
- Line baking sheet with aluminum foil
- Lay bacon on sheet.
- Put bacon in oven.
- Turn on oven to 400F.
- Cook for 12 minutes.
- Check bacon to see if crispy.
- Cook a few more minutes if necessary.
- Remove bacon from oven.
- Set on paper towel or whatever to drain grease.
- Fold aluminum foil with bacon grease inside, and throw it in the garbage.
So now your bacon is ready. Time to make a salad! I’m getting hangry!
- 1 lb Brussels sprouts
- 4 strips crispy bacon, 3 tablespoons bacon grease reserved
- 2 medium avocados
Slice up Brussels sprouts. Toss with bacon grease. Chop up avocado and bacon. Toss all together.
Drizzle with salad dressing.
Nutrition Information:Yield: 8 Serving Size: 2 cups
Amount Per Serving: Calories: 142.3 Total Fat: 11.1g Saturated Fat: 2.5g Unsaturated Fat: 7.6g Cholesterol: 7.6mg Sodium: 102.7mg Carbohydrates: 8.8g Fiber: 5.1g Sugar: 1.4g Protein: 4.5g
- 1 cup mayonaise
- 1 cup sour cream
- 1/8 cup fresh dill
- 1/4 cup green onion, chopped
- 1 tablespoon champagne vinegar
- 2 teaspoons Sriracha sauce
- 1 clove garlic
- freshly ground black pepper
Put all ingredients in mason jar. Blend together with immersion blender.
Refrigerate for 1 hour prior to serving.
Nutrition Information:Yield: 20 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 98.3 Total Fat: 10.4g Saturated Fat: 2.7g Unsaturated Fat: 0.8g Cholesterol: 8.1mg Sodium: 71.1mg Carbohydrates: 0.9g Fiber: 0.1g Sugar: 0.2g Protein: 0.4g
Thank you again to Melissa’s Produce for the gorgeous Brussels sprouts!
Hungry for more low carb food? Try this Buffalo Chicken Dip!