with honey mustard dressing
Creamy avocado and tangy pineapple are a perfect pairing for salty bacon in this stunner of a salad.
Allergens
Tags
Pineapple Chunks
1 pack(s)
Avocado
1 unit(s)
Honey Mustard Dressing
1 sachet(s)
Salad Leaves
120 grams
Grated Italian Style Hard Cheese
20 grams
Crispy Onions
1 sachet(s)
Tomato
2 unit(s)
Irish Bacon Lardons
100 grams
Cucumber
1 unit(s)
Salt
to taste
Pepper
to taste
Oil
to taste
- Place a pan over high heat with a drizzle of oil.
- Once the oil is hot, fry the bacon lardons until golden, 3-5 mins, stirring regularly. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
- While the lardons are frying, chop the tomatoes into 2cm chunks.
- Trim the cucumber and quarter lengthways. Chop widthways into 2cm chunks.
- Halve the avocado and remove the pit. Use a tablespoon to scoop out the flesh then thinly slice.
- Trim and roughly chop the salad leaves.
- In a large bowl, toss the lardons, pineapple, salad leaves, tomatoes, cucumber, avocado and cheese together with the dressing.
- Season to taste with salt and pepper.
- Divide the salad between bowls.
- Sprinkle the crispy onions over the top.
2060
kJ
Energy (kJ)
492
kcal
Energy (kcal)
37.8
g
Fat
9.1
g
of which saturates
29.1
g
Carbohydrate
17.2
g
of which sugars
4.8
g
Dietary Fiber
13.8
g
Protein
0
mg
Cholesterol
5.62
g
Salt
