Name: Bacon and avocado salad with creamy garlic dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbs olive oil; 125 g Hans 98% Fat Free Short Cut Bacon coarsely chopped; 120 g sourdough bread cut into cubes; 150 g green beans trimmed, halved; 0.5 cup(s) extra light sour cream (120g); 2 tbs vinegar; 1 clove(s) garlic crushed; 1 individual iceberg lettuce coarsely shredded; 1 large avocado sliced; 0.25 cup(s), finely chopped fresh chives

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Ingredients

olive oil

1 tbs

Hans 98% Fat Free Short Cut Bacon

125 g, coarsely chopped

sourdough bread

120 g, cut into cubes

green beans

150 g, trimmed, halved

extra light sour cream

½ cup(s), (120g)

vinegar

2 tbs

garlic

1 clove(s), crushed

iceberg lettuce

1 individual, coarsely shredded

avocado

1 large, sliced

fresh chives

¼ cup(s), finely chopped

Instructions

Heat the oil in a frying pan over medium heat. Cook the bacon for 4-5 minutes or until browned and crispy. Transfer to a plate. In the same pan, cook the bread, stirring, for 8 minutes or until crisp and 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 and garlic 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.

Bacon and avocado salad with creamy garlic dressing

Ingredients

Instructions

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