Californian Style Bacon & Avocado Sunshine Salad
with Charred Sweetcorn, Greek Style Cheese and Croutons
A bowl of summer sun, this Californian Style Bacon & Avocado Sunshine Salad is perfect for a balanced lifestyle. Inspired by the Golden Coast's salad bowls and love for avocados, this is sure to hit the spot.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
60 grams
British Smoked Bacon Lardons
160 grams
Sweetcorn
2 unit(s)
Medium Tomato
50 grams
Greek Style Salad Cheese
(Contains: Milk)
1 unit(s)
Avocado
30 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
50 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar for the Dressing
1.5 tbsp
Olive Oil for the Dressing
1 tbsp
Mayonnaise
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Tear the ciabatta into roughly 2cm chunks and pop onto a medium baking tray.
Drizzle with oil, season with salt and pepper and toss to coat well. Spread out in a single layer.
When the oven is hot, bake the croutons on the top shelf of the oven until golden, 8-10 mins, then remove from the oven and set aside.
Meanwhile, add the lardons to another medium baking tray.
Pop into the middle shelf of the oven and roast until golden, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once cooked, set aside until ready to serve.
While the bacon and croutons bake, drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large frying pan on high heat.
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.
Cut 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 bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with the cider vinegar.
Season with salt and pepper, then mix together.
When everything's ready, add half the bacon lardons to the bowl of dressing, along with the baby leaves, tomatoes, sweetcorn, 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 pantry for amount - loosen with a splash of water first if needed) to finish.
