Spinach, crispy bacon & avocado salad

Prep 20 mins | Cook 25 mins | Serves 4-6 as a side dish

¼ cup extra virgin olive oil
1 tbs lemon juice
2 tsp Dijon mustard
1 tsp caster sugar
1 tbs olive oil
⅓ cup walnuts, roughly chopped
250g rindless shortcut bacon rashers, trimmed and roughly chopped
120g baby spinach leaves
1 medium just-ripe avocado, peeled, deseeded and sliced
Fresh bread, to serve

Step 1 To make salad dressing, combine extra virgin olive oil, lemon juice, mustard, sugar and salt and pepper to taste in a screw-top jar. Shake well to combine. Set aside.

Step 2 Heat 2 tsp olive oil in a medium non-stick frying pan. Add walnuts and cook, stirring, for 2 minutes or until roasted. Transfer to a plate. Heat remaining 2 tsp olive oil in the pan over medium heat. Add bacon and cook, stirring occasionally, over medium-high heat for 4-5 minutes until crisp. Drain on paper towel.

Step 3 Combine walnuts, bacon and spinach in a large bowl. Gently toss to combine. Drizzle with dressing and gently toss through avocado. Arrange salad on serving plates and serve with fresh bread.

Good for you ... Baby Leaves Spinach
Baby Leaves Spinach

Although the iron in spinach is not well absorbed, its high content of vitamins C, E, beta carotene (converts to vitamin A in the body), niacin (B3), folate, vitamin B6 plus its magnesium and potassium make it one of the most valuable vegetables

Spinach is rich in an antioxidant called lutein, which is important for eye health.

Spinach is an excellent source of dietary fibre, which keeps the intestine functioning normally.