Easy Avocado Salad
Ingredients
- 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)
Instructions
- 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.
