Blueberry, Bacon and Avocado Salad (With a Blueberry Dressing)


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

To serve

  • toasted bread drizzled with olive oil & salt (optional)


  1. 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.
  2. Scatter the salad leaves over a large plate or platter, then sprinkle over the avocado and blueberries. Tear the bacon over the salad, too.
  3. To make the dressing, combine all the ingredients in a food processor (hand-held works well) and whizz until smooth.
  4. Serve the salad with the dressing drizzled over and the toasted bread (if using)


Category: Recipes

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