About
This simple yet flavor packed salad is loaded with low carb asparagus and radish and topped with crispy bacon and tangy parmesan cheese.
This is a great side to chicken or added to salad leaves to create a lunch in itself. Though the asparagus is raw, you can blanch it first if preferred.
Ingredients
- 6 medium – spear – 5 1/4" to 7" long asparagus
- 6 small radish, raw
- 3 slice – 6" long bacon
- 2 teaspoon, grated parmesan cheese
- 1 ½ tablespoon olive oil
- ½ tablespoon lemon juice
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat half a tablespoon of olive oil in a skillet over a medium heat. Add the bacon and cook until crisp and golden. Set aside.
- Whilst the bacon is cooking, use a vegetable peeler to peel thin strips from the radishes and asparagus. Add to a serving bowl and drizzle with the remaining olive oil, lemon juice and a pinch of salt and pepper. Toss to combine.
- Crumble the cooked bacon over the salad and mix together.
- Sprinkle over the Parmesan and loosely stir through to serve.
Nutrition Facts
- Servings: 2
- Calories: 167.0kcal/698.5kJ (per serving)
- Fat: 15.1g (per serving)
- Carbs: 2.7g (per serving)
- Protein: 6.1g (per serving)
