Bacon and avocado salad with creamy garlic dressing
125 g, coarsely chopped
White sourdough bread
80 g, (2 x 40g slices), cut into cubes
150 g, trimmed, halved
Light sour cream
⅓ cup(s), (80ml)
1 clove(s), crushed
1 leaf, coarsely shredded
1 large, sliced
¼ cup(s), finely chopped
- Heat half the oil in a medium non-stick frying pan over medium heat. Cook bacon, stirring for 3-4 minutes or until browned and crispy. Transfer to a plate. Heat remaining oil in same pan. Add bread and cook, turning occasionally, for 5-6 minutes, until crisp and light golden. Set aside to cool.
- Meanwhile, cook the beans in a small saucepan of boiling water for 1-2 minutes or until just tender. Drain and blanch in ice water. Drain well.
- Whisk the sour cream, vinegar, garlic and 2 teaspoons water in a medium bowl until smooth. Season with salt and black pepper.
- Combine the lettuce, avocado, bacon and bread in a large bowl. Divide between serving plates and drizzle with dressing. Sprinkle with the chives to serve.