Big Ass Salad with Bacon, Shallot and Garlic Dressing

It's beautiful, isn't it? C'mon. You know you want some.

Did somebody say bacon?

Mark Sisson over at Mark’s Daily Apple loves his big ass salads. So do I. I haven’t had one in a long time.

This morning, my iPhone failed to wake me up on time for my physio appointment. It died over night. This has never, ever happened to me. My appointment was at 7:20am.

What time did I wake up?

7:10am.

Aw, crap!

I called, and they fit me in for 8am. Awesome. As the morning progressed, I realized I was a) still so tired, but most importantly, b) starving!

When I came home, I chugged back some more tea, prolonging my fasting some more.

Wifey and I hit up Whole Foods after David’s Tea, and I picked up some extra things, namely cherry tomatoes, some shredded chicken from the hot food bar, and butter. OH. And macadamia nut butter. More on that later.

Salads need never be boring. Most people are like, “Ugh, salad, really?” Yes, really. Since the media has pounded into your skull that we MUST, ABSOLUTELY MUST get roughly 30grams of fibre a day (we don’t, but that’s a whole other story), I’m here to tell you that eating one Big Ass Salad a day will give you your daily amount of fibre and then some. With a hearty dose of fat and protein, a salad is an awesome meal unto itself. Mine was my very late breakfast. Salads are awesome for lunch and especially for dinner too. If you have all the ingredients necessary, they require very little prep time, save for some chopping, and making an outstanding, delicious dressing.

Ah, salad dressing. The store bought stuff is chock full of high glucose corn syrup, rancid vegetable oils, some form of polysorbate something-something, and really…do you really want to be eating that stuff? Especially when making home-made dressing tastes so much better?

Please.

Get thee to the kitchen and get whatever veggies you have in the fridge. This is ultimately customizable, so have at it!

Big Ass Salad with Bacon, Shallot and Garlic Dressing

4 huge handfuls of organic mixed greens
1 huge handful of cherry tomatoes
1/4 to 1/2 yellow pepper, cut into 1 inch pieces
1 large shallot, sliced thin
1 garlic glove, finely chopped
2 strips good quality, pastured bacon
2 tablespoons extra virgin olive oil
2 – 3 teaspoons fresh lemon juice
Sea salt and black pepper
1/2 large avocado, cut into pieces
Whatever leftover protein you have: I bought some shredded chicken from Whole Foods. Use whatever you like!

Combine your greens, tomatoes, pepper and protein in a large bowl. Set this aside.

Using scissors, cut up your bacon into pieces into a frying pan set to medium heat. Stirring frequently, lightly brown your bacon, about 3 minutes or so. Add in your shallots, garlic and stir frequently, about 20 – 30 seconds. Remove from heat. Add in your olive oil, and lemon juice. I really approximated the lemon juice. Add as much or as little as you like. Add sea salt and pepper to taste.

Pour this beautiful warm dressing over your greens, and toss to coat evenly. Carefully pour this out onto a plate, and arrange your avocado pieces on top.

There. You are done making a wicked, awesome, filling, delicious, and definitely NOT boring salad.

Macadamia nut butter. Those three words conjure up images of creamy, buttery dreaminess.

I had two heaping tablespoons of it after inhaling my salad for dessert. Yes, for dessert. It was everything I hoped for and more! *weeps*

Since I’ve mentioned fasting on more than one occasion, I’d like to plug some recent articles Mark has posted on fasting. Excellent reading, knock yourself out:

Why Fast? Part I – Weight Loss

Why Fast? Part II – Cancer

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