Avocado Bacon Salad

This avocado bacon salad is the perfect dish for those you crave comfort food with a twist. It's simple yet bursting with mouth-watering flavours that will have you hooked from the very first bite. The salad is the perfect combination of creamy and crunchy textures, with the richness of the avocado and the saltiness of the bacon. Not only is this packed with flavours, but it's also packed with nutrients. Making it a great choice for quick lunch or side dish for your dinner. This salad is a great healthy choice without sacrificing taste.

Serves: 4

Ingredients

200g Bacon

2 ripe Avocado

½ cup diced Red Onion

⅓ cup Corn Kernels

1 ½ cup Coleslaw Mix

1 diced Mini Sweet Pepper

Salad Dressing

½ cup Mayonnaise

½ tbsp Dijon Mustard

1 tbsp Apple Cider

1 tsp minced Garlic

½ tsp Paprika

½ Lemon

Method

Step 1- Salad Dressing

Add mayonnaise, Dijon mustard, apple cider, minced garlic and paprika to a bowl. Then squeeze half a lemon on top and with a whisk/fork blend till smooth and keep aside.

Step 2- Cooking Bacon

Lightly grease a pan and place on heat. Cut the bacon strips into bite-size pieces and add to the hot pan. Cook the bacon for 4-5 minutes on each side or till both the sides are golden brown. Flip the bacon once after 2-3 minutes. Once the bacon bites are cooked, place them on a plate lined with a paper towel/tissue.

Step 3- Cutting Avocado

With a sharp knife cut the avocado lengthwise around the seed. Then twist it open and safely pit the avocado. Peel the skin off and slice the avocado. Alternatively, you can dice the avocado inside the peel and then scrape off the cubes.

Step 4- Assembly

Add diced red onion, corn kernels, coleslaw mix, diced mini sweet peppers, cooked bacon and avocado slices/diced cubes to a large mixing bowl. Toss the mix a couple of times and then drizzle the salad dressing and toss till uniformly coated then serve immediately.

Tips

1. You can replace apple cider vinegar with 1½ tbsp Balsamic vinegar.

2. Try using softened ripe avocados for best results.

3. Cut the avocados right before assembly to prevent them from turning dark.

4. You can replace the sweet pepper with ¼ diced yellow bell pepper.

5. The salad will last 1-2 days in your refrigerator.