Californian Style Bacon and Avocado Sunshine Salad
with Charred Sweetcorn, Tomato and Croutons
This Limited Edition Californian Style Bacon and Avocado Sunshine Salad is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
6
Streaky Bacon
1
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
150
Sweetcorn
2
Medium Tomato
50
Greek Style Salad Cheese
(Contains Milk)
1
Avocado
30
Cider Vinegar
(Contains Sulphites)
50
Baby Leaf Mix
Not included in your delivery
½
Sugar for the Dressing
1.5
Olive Oil for the Dressing
1
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Lay the bacon in a single layer onto a lined baking tray and bake on the middle shelf of your oven until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once cooked, remove from the oven.
Meanwhile, tear the ciabatta into roughly 2cm chunks and pop onto another baking tray.
Drizzle with oil, season with salt and pepper and toss to coat well. Spread out in a single layer.
Bake the croutons on the top shelf until golden, 8-10 mins, then remove from the oven and set aside.
While the bacon and croutons bake, drain the sweetcorn in a sieve.
Heat a large frying pan on high heat (no oil).
Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Once charred, remove from the heat.
Chop the tomatoes into 1cm pieces. Cut the Greek style salad cheese into 1cm cubes.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices - you'll fan it out later.
In a large salad bowl, combine the sugar and olive oil for the dressing (see ingredients for both amounts) with the cider vinegar. Season with salt and pepper, then mix together.
When everything is ready, chop the crispy bacon into bite-size pieces and add half to the dressing bowl, along with the baby leaf mix, tomatoes, sweetcorn, Greek style salad cheese and croutons. Toss to coat.
Share the salad between your bowls. Scatter over the remaining bacon and fan out the sliced avocado on top.
Drizzle over the mayo (see ingredients for amount - loosen with a splash of water first if needed) to finish. Enjoy!
