Crispy Avocado Salad with Olive Oil Bacon Dressing
Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2 Hass avocados
- 1/3 cup Monini Classico 100% Italian Extra Virgin Olive Oil
- 1 cup panko breadcrumbs
- 2 shortcut bacon rashers, cut into 1cm pieces
- 1 spring onion, thinly sliced
- 3teaspoons white wine vinegar
- 1teaspoons Dijon mustard
- 2 little gem lettuces, leaves separated
- 4 soft boiled eggs, halved
- 1/2 bunch continental parsley, leaves picked
Nutrition per serving
2380kJ / 570Cal
2380 Kilojoules or 570 Calories
27% of daily energy intake*
Protein
18.4grams
Fat
42.5grams
Carbs
28.2grams
Sugars
3.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Celebrate seasonal flavours with this appetising, bright avocado salad that will take your tastebuds on an adventure.
Method
Step 1 of 4
Peel and remove seeds from avocados. Cut each avocado into 6 wedges. Place in a large bowl. Add 2 tbs oil and toss to coat. Place breadcrumbs in a shallow bowl. Working with one at a time, lightly coat each avocado wedge in breadcrumbs. Place on a baking tray.
Step 2 of 4
Preheat air fryer to 180°C for 2 minutes. Arrange half of the avocado, in a single layer, in the air-fryer basket. Cook for 12 minutes or until golden. Repeat with remaining avocado.
Step 3 of 4
Meanwhile, heat 2 tsp remaining oil in a small frying pan over medium heat. Add bacon. Cook for 4 minutes or until golden. Remove from heat. Add onion, vinegar, mustard and remaining oil. Season. Stir to combine. Transfer to a small bowl.
Step 4 of 4
Arrange lettuce, eggs and avocado on a serving platter. Sprinkle with parsley. Spoon over dressing. Serve.
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