Smoked Oyster and Bacon Salad

Brent recently bought a case smoked oysters because they are super nutrient dense. He ate them for breakfast one morning but I didn’t think I would enjoy them plain like that. As it turned out, they are pretty delicious on their own.

Still, I wanted to find a way to use them in a more palatable way. Smoked oysters are super savory. So, I perused the produce aisle in the grocery store looking for things to balance them with bright, refreshing flavors. Enjoy this salad on it’s own or with a side of steak!

Ingredients
salad
1 3-oz tin of smoked oysters in pure olive oil, drained and chopped
2 slices bacon
4 C loosely packed arugula
1/2 medium red onion, thinly sliced and quartered (about 1/2 C)
1 C cherry tomatoes, halved lengthwise
1/4 C loosely packed parsley, chopped

salad dressing
2 Tbsp extra virgin olive oil
1 Tbsp lemon juice
smidgen of salt
smidgen of pepper

Method

Cook the bacon to desired crispiness. Set a side to cool.

Whisk the dressing ingredients together or shake them in a small jar.

Toss all of the vegetables (arugula, red onion, and tomatoes) and the parsley in a large bowl.

Chop the bacon and smoked oysters. Top the salad with both, pour on the dressing, and serve.

Smoked Oyster and Bacon Salad Recipe [paleo, primal, gluten-free]

Follow us on FacebookTwitter, and Instagram for fun tips, news, and more! Also, check our right-hand navigation to sign up for great new paleo recipes each week, and share this recipe using the buttons at the bottom.

  • Servings: 4-6
  • Time: 20 minutes
  • Difficulty: easy
  • Print

Ingredients
salad
1 3-oz tin of smoked oysters in pure olive oil, drained and chopped
2 slices bacon
4 C loosely packed arugula
1/2 medium red onion, thinly sliced and quartered (about 1/2 C)
1 C cherry tomatoes, halved lengthwise
1/4 C loosely packed parsley, chopped

salad dressing
2 Tbsp extra virgin olive oil
1 Tbsp lemon juice
smidgen of salt
smidgen of pepper

Method

1. Cook the bacon to desired crispiness. Set a side to cool.

2. Whisk the dressing ingredients together or shake them in a small jar.

3. Toss all of the vegetables (arugula, red onion, and tomatoes) and the parsley in a large bowl.

4. Chop the bacon and smoked oysters. Top the salad with both, pour on the dressing, and serve.

1 Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: