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Bacon and Avocado Salad
Ingredients
- 8 bacon rashers, rind cut off
- 400g green beans, topped, tailed and halved
- 300g spinach leaves
- 2 shallots, finely sliced
- 2 avocados
- ¼ teaspoon brown sugar
- 1 garlic clove, crushed
- 80 ml (1/3 cup) olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon sesame oil
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Directions
- Turn on the grill. Put the bacon on a tray and grill on both sides until it is nice and crisp. Leave it to cool and then break into pieces.
- Bring saucepan of water to the boil and cook the beans for 4 minutes. Drain and then hold them under cold running water for a few seconds to stop them cooking any further.
- Put the spinach in a large bowl and add the beans, bacon and shallots. Halve the avocados, then cut into cubes and add them to the bowl of salad.
- Mix the brown sugar and garlic in a small bowl. Add the rest of the ingredients and whisk everything together to make a dressing.
- Pour the dressing over the salad and toss well. Grind some black pepper over the top and sprinkle with some salt.
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