Hooray – yesterday marked the first day of Spring and to celebrate we thought we’d share this mouth-watering blueberry, bacon and avocado salad recipe by HIF food guru Helen from Scrummy Lane. This dish combines juicy green salad leaves, creamy avocado, smoked bacon, fresh blueberries with a tangy mustard-y blueberry dressing - delicious! In Helen’s own words, “ This one's a keeper – we hope you enjoy!”
Helen also told us "We made a simple dinner of this with some toasted Italian bread drizzled with olive oil and salt (mmm … try that, it’s gooood and goes with so many things!) I sprinkled a little feta cheese over a bit of it just to see if it worked or not, but I decided that it didn’t. The bacon, blueberries and fruity, mustard-y dressing are flavourful enough without needing to add another thing."
For the salad
4 rashers smoked bacon
50 grams/1.75 ounces salad leaves of your choice (I used a mixture of rocket, baby spinach & red chard)
½ a large avocado, sliced into chunks
about 70 grams/2.5 ounces blueberries
For the dressing
25 grams/1 ounce blueberries
2 tablespoons olive oil
½ tablespoon balsamic vinegar
½ tablespoon Dijon mustard
1 scant teaspoon clear honey
- Heat a frying pan over a high heat and cook the bacon for a couple of minutes or so on each side until golden and a bit crispy. Transfer to a plate and set aside.
- Scatter the salad leaves over a large plate or platter, then sprinkle over the avocado and blueberries. Tear the bacon over the salad, too.
- To make the dressing, combine all the ingredients in a food processor (hand-held works well) and whizz until smooth.
- Serve the salad with the dressing drizzled over and the toasted bread (if using)