Avocado and Bacon Salad

Instructions

1. Step 1

   Lay the bacon in a skillet and cook over medium heat, turning occasionally, until browned and crisp. Transfer it to a plate, let it cool slightly, then break it into bite-size pieces.

   Timer: 10 min (fixed)

   Ingredients used: 200.0 gr Bacon

   Cookware: plate, skillet, tongs

2. Step 2

   Whisk the olive oil, lemon juice, Dijon mustard, salt, and black pepper until emulsified.

   Timer: 2 min (fixed)

   Ingredients used: 10.0 gr Dijon Mustard, 30.0 ml Extra Virgin Olive Oil, 1.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 3.0 gr Salt

   Cookware: small bowl, whisk

3. Step 3

   Wash and thoroughly dry the salad greens and tomatoes. Halve the tomatoes, then place them in a large bowl with the greens and sliced onion.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Cherry Tomato, 150.0 gr Mixed Salad Greens, 60.0 gr Red Onion

   Cookware: Chef Knife, cutting board, large bowl

4. Step 4

   Halve, pit, peel, and slice the avocados. Add them and the prepared bacon to the salad, pour over the dressing, and toss gently just before serving.

   Timer: 3 min (fixed)

   Ingredients used: 3.0 piece Avocado

   Cookware: Chef Knife, cutting board, large bowl