Salad with mushrooms, avocado and crispy bacon

The recipe "salad with mushrooms, avocado and crispy bacon":

Salad with mushrooms, avocado and crispy baconThis salad is good because it can be easily transformedto lean (also vegetarian) option by simply removing the bacon. you can remove from the avocado and replace it with cheese, if desired - goat or blue cheese - it will also be a great variation.

If you do not want to turn on the oven for vyzharivaniya bacon, you can do it on a dry skillet. The advantage of the oven that you do not have to stand and turn the brisket ;)

Ingredients 4 servings:

7-8 thin strips of bacon (smoked bacon)
200 g mushrooms
1 medium ripe avocado
200g cherry tomatoes
200 g of salad mixture

For the filling:

4 tablespoons olive oil first cold pressed
2 tablespoons white wine or cider vinegar
1 tablespoon honey mustard (or + 1 tsp honey 1 tsp with slide smooth Dijon mustard)
salt and pepper to taste


Bacon put on a baking sheet, the laid parchment.

Put the bacon in the pan

We send in a preheated 200 degree oven and bake until crisp condition - 5-10 minutes (the exact time depends on your oven).

Mushrooms cut into slices 3-4 mm thick.

Cut mushrooms

Fry over medium heat in vegetable oil until tender. We shift on a napkin to soak up excess fat.

Avocado cut in half, remove seeds, clean from the skin. Cut into cubes.

Tomatoes cut into 2-4 parts depending on the size.

Prepare the filling. To do this, stir with a fork until the emulsion state of all the ingredients for it.


Cast one-third of filling in a separate bowl. The rest of the salad and add the mix.

Refill salad

Put the salad on a plate, add the mushrooms, avocado, tomatoes and finely chopped bacon vyzharenny.

Pour the remnants of filling and serve.

Salad with mushrooms, avocado and crispy bacon

Bon Appetit!

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