A lot of people I have met frowned at the idea of pairing meat with fruit. Yet year after year folks queue hungrily at the carvery for a coveted slice of turkey and dive into the cranberry jelly. Recently I prepared this salad for my dear friend Robyn. She successfully refrained from screwing up her face (it took a lot of effort) and hesitantly said she would try “a bit”. In a few minutes she finished every morsel on her plate and exclaimed her disbelief at how scrumptious it was. Are you willing to give it a try?
P.S. I am submitting this recipe to Cate at Sweetnicks‘ weekly ARF/5-A-Day event.
Avocado, Pear and Bacon Salad
Serves 2-4, depending on how hungry people are
Preparation: 5 mins – Cooking: 15 mins
Preparation: 5 mins – Cooking: 15 mins
Ingredients
- 1 large or 2 small ripe avocados, sliced
- mixed salad leaves
- 60 ml (4 tbsp) olive oil
- 175g (6 oz) smoked bacon, diced
- 30ml (2 tbsp) balsamic vinegar
- 5ml (1 tsp) wholegrain mustard
- 1 large or 2 small ripe dessert pears, cored and sliced
- salt and pepper
Method
- Arrange the avocado slices and some salad leaves on four plates.
- In a large frying pan, heat the olive oil. Add the bacon and fry until cooked (and crisp if you like). Add the pear slices to the pan and brown on all sides. Add the vinegar and mustard and season to taste. Spoon the bacon, pears and warm dressing over the salad leaves and avocado and serve at once.
Oh yes, this salad opened my eyes to fruit and meat! it was absolutely wonderful, and since i have made this for friends and family and they all love this too
I’m so glad I got someone on the meat-and-fruit wagon!
Robyn made this while I was staying with her family this last week. It was beautiful!
Helen, I’m glad you enjoyed it. Robyn’s cooking is great, isn’t it?