YUM……next time you have burgers, top them with a fried egg (runny is my fave), and guac! Pure heaven….you won’t even miss the bun, promise. Tonight we had them with the “carrot fries” recipe from paleo cookbook my friend Maren put together. Make sure the carrots stay in oven long enough to get nice and crunchy. We also enjoyed Sarah Fragoso’s Fancy Pear Salad….another family fave. Here it is. Enjoy!
5 oz organic mixed salad greens, washed and drained
1 bosc pear, peeled, cored, and diced
1/2 small red onion, thinly sliced
1/4 c olive oil
3 tablespoons balsamic vinegar
sea salt and black pepper to taste
1/3 cup crushed pecans
1. In large salad bowl add the salad greens, diced pears, and sliced onions.
2. In a small mixing bowl, whisk together the olive oil, vinegar, sea salt, and black pepper.
3. Drizzle the salad with the dressing, toss together, sprinkle on the crushed pecans, and serve.
Prep time: 10 mins