Special Diet

  • 1 ripe avocado, halved, peeled and pitted
  • 2 tablespoons lemon juice
  • 500 g (1 lb) baby spinach leaves
  • 1 small bunch of spring onions, shredded into long, thin strips
  • 2 tablespoons vegetable oil
  • 4 rindless back bacon rashers, chopped
  • 1 garlic clove, crushed
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon light soft brown sugar
  • 1 teaspoon Dijon mustard
  • 125 ml (4 fl oz) olive oil
  • 1 tablespoon finely chopped walnuts, plus extra to garnish (optional)
  • 1 tablespoon chopped parsley or basil
  • salt and pepper

Make the dressing. Mix the vinegar, sugar and mustard in a bowl. Add a dash of salt and pepper, then slowly whisk in the olive oil. Stir the chopped walnuts and herbs into the dressing and add more salt and pepper if needed.

Chop the avocado into cubes and sprinkle with lemon juice to stop it going brown.

Put the spinach leaves in a bowl together with the spring onion strips and avocado cubes.

Heat the oil in a frying pan and fry the bacon and the garlic until crisp and brown, then drain on kitchen paper. Scatter over the spinach mixture.

Drizzle some of the dressing over the salad, toss gently and serve straight away, garnished with extra walnut pieces, if liked.

Like This? Try These
More on Food