Easy Avocado Salad

Easy Avocado Salad

25 minutes


  • 2 avocado (average,
  • 2 heads lettuce (average, 400 g / 14.2 oz)
  • 2 cups fresh spinach (average, 400 g / 14.2 oz)
  • 1 spring onions (average, 400 g / 14.2 oz)
  • 4 slices bacon (average, 400 g / 14.2 oz)
  • 2 hard boiled eggs (average, 400 g / 14.2 oz)
  • 3 tablespoons extra-virgin olive oil ,
  • 1 tablespoon apple cider vinegar (average, 400 g / 14.2 oz)
  • 1 teaspoon dijon mustard (average, 400 g / 14.2 oz)
  • 1 pinch salt (average, 400 g / 14.2 oz)
  • ground black pepper (average, 400 g / 14.2 oz)
  • 1 dash Tabasco Pepper Sauce (avoid for AIP)


  • Start by crisping up the bacon. Place the slices in a hot pan. Add 1/2 cup of water and cook over a medium heat to render the fat and until the bacon is crisped up, for 10-15 minutes. When done, set aside. Meanwhile, tear the lettuce and wash well with the spinach. Place in a salad spinner or pat dry with a kitchen towel. Halve and deseed the avocados and slice into stripes. Make the vinaigrette by mixing all the ingredients. Optionally, peel and slice the hard-boiled eggs. To cook the eggs: Fill a small saucepan with water up to three quarters. Add a good pinch of salt. This will prevent the eggs from cracking. Bring to a boil. Using a spoon or hand, dip each egg in and out of the boiling water (be careful not to get burnt!). This will prevent the egg from cracking, as the temperature change won't be so dramatic. To get the eggs hard-boiled, you need round 10 minutes. When done, remove from the heat and place in a bowl filled with cold water. Assemble the salad by folding the lettuce and spinach in a bowl, add crisped up bacon torn in smaller pieces and sliced avocado. Enjoy!

Originally posted 2019-02-20 17:30:08.

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