I’ve really been getting into flavour pairings lately inspired by a fab book, The Flavour Thesaurus by Nikki Segnet. It’s hard to go past salty crispy bacon and cool creamy avocado as an match made in heaven. I love this salad because the bacon and avo make it nice and filling yet it’s still fresh and bright. Perfect for lunches or brunches.

Print Add to My Inbox

Bacon & Avocado Salad

Total Time 15

Servings people

Ingredients

4-6 slices bacon chopped
1 tablespoon sherry or red wine vinegar
3-4 handfuls lettuce leaves
1 avocado
large handful semi dried tomatoes

Instructions

Heat a little oil in a frying pan and cook bacon on a medium high heat until crispy.
Combine vinegar with 3 tablespoons extra virgin olive oil in a large bowl. Season.
Toss leaves in the dressing. Sprinkle over chunks of avocado, tomatoes and the hot crunchy bacon before serving.

Variations

vegan – replace bacon with sliced grilled or roast mushrooms.

vegetarian – skip the bacon and serve with a poached or boiled egg on top.

more substantial / carb-lovers – toss in a drained can of white beans such as cannellini or butter beans to warm up in the bacon fat and add to the salad. You could also just toss in torn sourdough.

no semi dried tomatoes? – replace with halved fresh cherry tomatoes instead.

more veg – add chopped raw veg like snowpeas to the salad.