Warm bacon, spinach and avocado salad
Back bacon, raw
4 rasher(s), medium
200 g, washed
4 large, cut into wedges
1 small, thinly sliced
1 medium, peeled, pitted and sliced
4 teaspoons, grated
16 leaf/leaves, torn
1 teaspoons, heaped
Lemon Juice, Fresh
- Preheat the grill. Grill the bacon rashers until crispy.
- Meanwhile, put the spinach, tomatoes, red onion and avocado into a large salad bowl. Make the dressing by mixing together the mustard, olive oil and lemon juice. Season with a little salt and pepper, then add to the salad bowl and toss together.
- Share between 4 plates or bowls, snip the hot bacon rashers on top and sprinkle each portion with 1 tsp Parmesan cheese and basil leaves. Serve immediately.