Description
Smokey bacon and creamy avocado are nothing special on a spinach salad, but add a sweet and savory blueberry dressing and you’re in for a treat.
Ingredients
Scale
For the salad
- 4 rashers smoked bacon
- 50 grams/1.75 ounces salad leaves of your choice (I used a mixture of rocket, baby spinach & red chard)
- ½ a large avocado, sliced into chunks
- about 70 grams/2.5 ounces blueberries
For the dressing
- See the link above
To serve
- toasted bread drizzled with olive oil & salt (optional)
Instructions
- Heat a frying pan over a high heat and cook the bacon for a couple of minutes or so on each side until golden and a bit crispy. Transfer to a plate and set aside.
- Scatter the salad leaves over a large plate or platter, then sprinkle over the avocado and blueberries. Tear the bacon over the salad, too.
- To make the dressing, combine all the ingredients in a food processor (hand-held works well) and whizz until smooth.
- Serve the salad with the dressing drizzled over and the toasted bread (if using).
- Category: Side, Main