Salads can serve as a meal and are the best bet during summers. What better way to use seasonal fruits and veggies to supplement your diet.
I love avocados and that the fruit camouflages really well when added in a salad or sandwich or in rice paper rolls. As a kid, I would see some of them mix sugar with their avocado mix to have it plain. I detested it! However, I liked it when my mother would mix avocado with other fruits to give the fruits a creamy coating. How I miss it now!
The addition of bacon to give it a crunch. However, the vegetarians can negate it. The original recipe also calls for some cheese. Avoid using feta, it’s flavour conflicts with bacon. You don’t want anything messing around with your bacon ;).
Ingredients for salad
10-15 medium sized salad leaves (rocket, lettuce)washed and pat dried or dried in a salad spinner
2 -4 crispy bacon strips, torn in bits
1/2 avocado, cut in strips
few raw red onion rings
mozzarella or amul cheese for garnish (optional)
Ingredients for dressing
3 medium sized tomatoes, lightly cooked, de-seeded and skinned
1 garlic clove
1tsp red wine vinegar
1/2tbs olive oil
pepper & salt to taste
Grind all the ingredients for the dressing and refrigerate.
Break salad leaves and arrange them at the bottom of the salad plate or bowl. Add avocado, onion, bacon and garnish with bacon bits. Add the chilled dressing just before serving. The remaining dressing can be refrigerated for a week. Serve with some bread slashed with some butter or just dip into the dressing. Serves one.