Avocado, spinach, tomato & bacon salad
Prep 15 mins | Cook 5 mins | Serves 4
2 tsp olive oil
6 rashers rindless bacon, halved
100g baby spinach leaves
350g tomato medley (like cherry, kumatoes, tear drop and mini roma tomatoes), halved
2 medium ripe avocados, halved lengthways, deseeded, peeled and thickly sliced lengthways
Extra virgin olive oil, for drizzling
Fresh trimmed micro-herbs (optional)
Grilled sourdough bread, to serve
Step 1 Heat a non-stick frying pan over medium-high heat. Add oil and bacon and cook, turning occasionally, for 4–5 minutes or until bacon is crisp. Drain on paper towel. Set aside to cool.
Step 2 Arrange spinach, tomatoes, avocados and bacon on serving plates. Drizzle with extra virgin olive oil and season with salt and pepper. Sprinkle with micro herbs if using. Serve with grilled sourdough bread.
Good for you ... Avocados
Avocados are one of the few fruits that contain fat, but it's in the form of unsaturated fat.
A source of vitamin E, a vitamin that helps protect cells from damage due to free radicals.
A good source of vitamin C and also a source of folate (a B vitamin). Both these vitamins contribute to the normal functioning of the body’s immune system.
Provides the B vitamins niacin (B3) and biotin, which both contribute to normal production of energy in the body.