Avocado, Bacon & Tomato Salad

Rebeka Bergin Rebeka Bergin

    Preheat your grill to medium-high, then Wash and prepare the salad vegetables. Put 2 rashers of Back/Canadian Bacon under the grill and cook each side for 2-3 minutes, depending on how crispy you want it. Once cooked to your liking, put the bacon to one side.

    Add the shredded Romaine Lettuce, Tomato, and Avocado to a bowl. Chop the cooked Bacon and add it to the salad, then make a dressing by mixing together the Olive Oil, Lemon Juice, Dijon Mustard and a pinch of Sea Salt & Black Pepper.

    Drizzle the dressing over the salad to serve.

Article ID,18375147577,Servings,1,Paper Link,https://paper.dropbox.com/doc/Avocado-Bacon-Tomato-Salad--AbQ7ch69yN2zaCeIOyHLB4kSAg-u5skyIaCDZIOrpRqw5n00
Day,Lunch
Calories,384,Macros
Fat,30g,258
Protein,16g,61
Carbohydrates,17g,65
Allergens,Nut-Free,Soy-Free,Gluten Free,Milk-Free,Seafood-Free
Suitability,Fat-Loss,Gluten Free,Keto,Low-Carb

Ingredient,Amount,Style
Ripe Avocado,½,cut into cubes
Back Bacon,2 Rashers,grilled & chopped
Tomato,1,deseeded & chopped
Romain Lettuce,2 Cups,shredded
Olive Oil,1 Tablespoon
Lemon Juice,1 Teaspoon
Dijon Mustard,1 Teaspoon
Sea Salt & Black Pepper,Pinch
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.