Name: Californian Style Bacon and Avocado Sunshine Salad with Charred Sweetcorn, Feta and Croutons
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 6 rasher(s) British Streaky Bacon; 1 unit(s) Ciabatta; 150 grams Sweetcorn; 2 unit(s) Medium Tomato; 50 grams Feta Cheese; 1 unit(s) Avocado; 30 milliliter(s) Cider Vinegar; 50 grams Baby Leaf Mix; 1 tbsp Mayonnaise; ½ tsp Sugar for the Dressing; 1.5 tbsp Olive Oil for the Dressing

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Recipes

Californian Style Bacon and Avocado Sunshine Salad

with Charred Sweetcorn, Feta and Croutons

Recipe Development TeamUpdated on September 15, 2025

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Allergens:

Wheat

•Barley

•Cereals containing gluten

•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

6 rasher(s)

British Streaky Bacon

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

150 grams

Sweetcorn

2 unit(s)

Medium Tomato

50 grams

Feta Cheese

1 unit(s)

Avocado

30 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tbsp

Mayonnaise

½ tsp

Sugar for the Dressing

1.5 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2791 kJ

Energy (kcal)667 kcal

Fat44.1 g

of which saturates10.8 g

Carbohydrate36.6 g

of which sugars10.3 g

Dietary Fibre6.1 g

Protein21.2 g

Salt2.03 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Paper

•Baking Tray

•Pan

•Sieve

•Spoon

•Chopping Board

•Knife

•Large Bowl

Cooking Instructions and Tips

Preheat your oven to 200°C. 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. Then remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, tear the ciabatta into roughly 2cm chunks. Pop the ciabatta onto another baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well. 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 cook, drain the sweetcorn in a sieve. Heat a large frying pan on medium-high heat (no oil). Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. Then remove from the heat.

Chop the tomatoes into 1cm pieces. Cut the feta into 1cm cubes. Slice lengthways into the avocado. Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone, then scoop the flesh out onto a board. Keeping the avocado face down and in tact, cut lengthways into 1cm thick slices - you'll be fanning it out later.

In a large salad bowl, combine the olive oil and sugar for the dressing (see ingredients for both amounts) with the apple cider vinegar. Season with salt and pepper, mix together.

When everything is ready, cut the bacon into bite-size pieces. Add the baby leaf mix, tomatoes, sweetcorn, feta, croutons and half the bacon to to bowl with the dressing. Toss together so the salad is well coated then share out between your serving bowls. Scatter over the remaining bacon and fan out the avocado on top. Finish by drizzling over the mayo (see ingredients for amount - loosen your mayo first with a splash of water if needed). Enjoy!