Bacon and avocado salad with creamy garlic dressing
125 g, coarsely chopped
120 g, cut into cubes
150 g, trimmed, halved
Extra light sour cream
½ cup(s), (120g)
1 clove(s), crushed
1 individual, coarsely shredded
1 large, sliced
¼ cup(s), finely chopped
- 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.