Bacon, Lettuce, Avocado and Egg Salad

Bacon, lettuce, avocado and egg salad, 1 eighty kitchen, meal plans

Serves: 2

Time: 20 mins

There are so many amazing lettuces in our world today, but I always lean more towards the crunchy juicy types. If you can’t find baby coz then gems or even iceberg wedges would work fine as a substitute for this salad. This will look like a really large platter for two but it’s a light meal so you need a lot to satisfy the hunger with this one. The flavours are very similar to that of a Caesar but instead of a heavy mayo with cheese, we are having a fresh, zesty avocado dressing.

Leftovers

There will be some leafy greens leftover but you are going to need to add some xtra’s to make a simple tuna salad.

What you'll need

8 rashers of streaky bacon

3 baby coz lettuces

1 packet of baby cucumbers

4 eggs

1 large avocado

1/2 bunch of coriander

1 lemon

From the Pantry

1 teaspoon poppy seeds

olive oil

salt and pepper

Optional Lunch Xtra’s

tinned tuna in oil

corn kernels

1 avocado

Feeding Four

I have added 2 baby coz, 6 rashers of bacon, 2 avocado and 1 lemon to your feeding four shopping list.


Prep and Cook

Preheat Oven to 200 Fan Grill

Cook Bacon

Lay the bacon out on an oven tray lined with paper and pop in to grill for 6-7 minutes until its looking well cooked on one side then flip each piece using tongs and grill for another 3 minutes. Remove from the oven and transfer the bacon to a paper towel, and leave to cool.

Cook Eggs

Bring a medium sized pot of water up to the boil, then use a slotted spoon to very very gently place the eggs in the water. Cook for 7 minutes, then remove from the heat, strain off the hot water and run under cold water until cool.

Once cold peel the eggs and slice each one in half.

Prep Veg

Remove the outer layers of your lettuce if they look a little rough then slice each baby coz in half and place in a large bowl of cold water to soak.

Slice the baby cucumbers in half lengthways.

Slice both avocados in half and remove the stones. Peel the skin off one of the avocados and slice into quarters.

With the second avocado scoop the flesh out and into a small food processor ( I have an attachment one that goes on my handheld stick blender which is perfect for little jobs like this). Squeeze the juice of the lemon in along with 2 tablespoons of cold water. Wash and roughly chop the coriander and add to the mix along with some salt and pepper then blitz all until smooth.

Plate it Pretty

Use a large platter and start by spreading the lettuce wedges around the base.

Take a bread and butter knife and spread some of the avocado dressing along one edge of the avocado wedges and sprinkle over top with poppyseed. Stack the avocados on top of the lettuce and pile the bacon up to the left, then leave a gar and pile the eggs up beneath. And make a stack of cucumbers to the side.

Sprinkle over the whole plate with sea salt flakes and fresh cracked pepper and splatter everything with the avocado dressing (add more water if needed).

Serve remaining dressing on the side as a dip.

Enjoy!


BLAE lunch.jpg

Lunch tomorrow

Divide any leftovers up into two containers, then top with some corn kernels and some tinned tuna.