Strawberry, avocado and bacon salad with a poppy seed dressing
This combination might sound unusual but works surprisingly well together
Omit the bacon to make this suitable for vegetarians
Serves: 2
Preparation time: 20 minutes
Cooking time: 5 minutes
Ingredients
100g bacon lardons
150g strawberries, sliced
A large handful of young-leaf spinach
½ an avocado, cut into slices
For the poppy seed dressing
1 teaspoon poppy seeds
50g Greek yoghurt
1 tbsp olive oil
½ tbsp white wine vinegar
pinch of sugar
Method
1. For the salad, begin by cooking the bacon lardons in a pan for 5 minutes until golden and crispy. Set aside. (Leave this step out for a vegetarian salad.)
2. Make the dressing by adding all the ingredients together in a jar, close with a lid and shake until well combined and smooth.
3. When ready to serve, place the strawberries, spinach, avocado and bacon into a large bowl and toss with the poppy seed dressing – the dressing will keep in the refrigerator for about a week)
Recipes and image courtesy of jubileestrawberries.co.uk
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