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Bacon and Avocado Salad        CD   ACC       20mins

Serves 4      Cold   Pork  Vegetables  Fruit   Salads    Accompaniment     Eggless



225g/8oz Streaky Bacon

Mixed Continental Salad Leaves

100g/4oz Cherry Tomatoes, halved

1 Large Ripe Avocado, peeled, stoned and sliced

12 Black Olives, pitted and halved

1 Capsicum, deseeded and diced

1 tbsp Vegetable Oil

25g/1oz Butter

2 Slices White Bread, cubed

1 Garlic Clove, crushed

3 tbsp Olive Oil

1 tbsp Balsamic Vinegar

1 teasp Honey

Dash Worcestershire Sauce

Salt and Black pepper





1. Preheat the grill to hot. In a bowl, whisk together the Olive Oil, vinegar, honey, Worcestershire sauce, salt and pepper until emulsified.


2. Grill the bacon until crisp and cut into cubes.


3. Meanwhile arrange the salad leaves, tomatoes, avocado slices, olives and diced capsicum (sweet pepper) on a serving plate.


4. Heat the vegetable oil and butter in a frying pan, add the garlic and bread cubes and fry over a high heat for 2-3 minutes until golden on both sides. Drain well on kitchen paper.


5. To serve - crumble the bacon and croutons over the salad and drizzle over the vinaigrette just before serving.



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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


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