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Californian Style Bacon & Avocado Sunshine Salad
Californian Style Bacon & Avocado Sunshine Salad

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.

Tags:
Calorie Smart
Low Carb
Allergens:
Wheat
Barley
Cereals containing gluten
Milk
Sulphites

The quantities provided above are averages only.

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.

Total30 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

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

Nutritional information

Energy (kJ)2485 kJ
Energy (kcal)594 kcal
Fat39.1 g
of which saturates10 g
Carbohydrate33.9 g
of which sugars8.5 g
Dietary Fibre7.1 g
Protein16.5 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Sieve
Large Frying Pan
Large Bowl

Instructions

Make your Croutons
1

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.

Bake the Bacon
2

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.

Char the Sweetcorn
3

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.

Prep the Rest
4

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.

Mix the Dressing
5

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.

Serve your Sunshine Salad
6

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.

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