Bacon & Avocado Salad

This recipe works in combination with: Chicken & Avocado Salad, Chicken Pasta Salad with Salsa Rosa, Ham & Potato Salad, Pear & Blue Cheese Salad.

Bacon, egg and avocado served on little gem lettuce with a lemon and garlic mayonnaise.


  • 1 little gem lettuce, leaves roughly torn
  • 1/2 avocado, sliced
  • 2 rashers of bacon
  • 1 medium egg
  • 1 tsp lemon juice
  • 1/2 small garlic clove, finely chopped
  • 3 tbsp mayonnaise
  • Serves: 1
  • Course: Lunch
  • Preparation time: 5 mins
  • Cooking time: 10 mins
  • Price per person: £1.06
  • Store cupboard: Basic
  • Calories per serving: 348
  • 5-a-day per serving: 3
  • Print Recipe
Bacon & Avocado Salad photo

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  1. Preheat the grill. Cook the egg in boiling water. Drain and run the egg under cold water until it is cool. Shell the egg and cut it into pieces.
  2. Meanwhile, grill the bacon for 6-8 minutes, or until crisp. Dice and set aside.
  3. To make the dressing, mix the mayonnaise, lemon juice and garlic together.
  4. Arrange the little gem on a plate, top with the egg, avocado and bacon and spoon over the dressing. Season to taste with salt and pepper.

Cook's tips

Prepare the avocado at the last minute and rub a little lemon juice over the cut pieces to stop discolouration. If taking this as a packed lunch, store the dressing in a separate container and add it to the salad right before you eat.

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