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American-style bacon and avocado salad

by Sarah Alcock

Serves: 4


  • 500g mini new potatoes
  • 2 cobs sweetcorn
  • 6 rashers smoked streaky bacon
  • 1 x 210g garlic baguette
  • 100ml soured cream
  • ½ small garlic clove, crushed
  • ½ x 25g pack fresh chives
  • 4 Baby Gem lettuce hearts
  • 1 avocado, stoned and sliced


  1. Preheat the oven to 200°C, fan 180°C, gas 6. Cook the potatoes in a large pan of boiling water for 15-20 minutes until tender, adding the sweetcorn cobs for the last 5 minutes of cooking time. Drain, run under cold water and slice the potatoes.
  2. Meanwhile, arrange the bacon on a baking tray and the garlic baguette on a separate baking tray. Bake both in the oven for 12 minutes until crisp and golden. Set aside.
  3. In a jug, mix the soured cream with 1 tablespoon of water and the garlic. Snip half of the chives, add to the jug with some seasoning and mix well.
  4. When cool enough to handle, hold each sweetcorn cob upright on a board and cut the kernels away from the cob.
  5. Cut each lettuce into wedges, and transfer to a large serving bowl, scatter over the sliced potatoes, sweetcorn and avocado, and crumble over the bacon.
  6. Toss together, drizzle over the dressing and finish with the garlic baguette slices. Snip over the remaining chives.


Cheaty croutons - using ready-made garlic bread is an easy way to make instant croutons and transform your salad into a main meal

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