Crispy Prosciutto Salad

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

Protocol:

Autoimmune Solution (AIP), Paleo , Thyroid Connection

Servings

4 servings

Prep Time

25 minutes

Change the number of servings:

US ImperialMetric

Ingredients

1/2 bulb fennel bulb shredded
1 lb brussels sprouts halved
1 lb asparagus chopped
1 lb prosciutto
1/4 cup Avocado oil
1/2 tsp sea salt
1/8 tsp ground black pepper

Instructions

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

Dr. Amy Myers, MD

Amy Myers, MD

Amy Myers, MD is a two-time New York Times bestselling author and an internationally acclaimed functional medicine physician.Dr. Myers specializes in empowering those with autoimmune, thyroid, and digestive issues to reverse their conditions and take back their health. In addition, she is a wife, mother, and the successful founder and CEO of Amy Myers MD ^®.