Prawn, Avocado and Bacon Salad
25 minutes
This prawn, avocado and bacon salad with a rich creamy dressing is perfect to serve in Autumn when your in denial that salad season is over! The warm crispy bacon adds a salty crunch that goes well with the fresh prawns and creamy avocado. The prawns can be replaced with shredded cooked chicken, if you prefer.
7 people made this
Ingredients
Serves: 4
- 2 tablespoons olive oil, divided
- 4 slices shortcut bacon
- 125g wholegrain sourdough bread, cubed
- 1/4 cup sour cream
- 2 tablespoons lemon juice
- 2 teaspoons wholegrain mustard
- 1 cos lettuce, leaves torn
- 1 avocado, diced
- 500g cooked and peeled king prawns
- salt and ground black pepper, to taste
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Heat half the oil in a large frying pan over medium heat. Add bacon and cook for 3 to 4 minutes each side or until crisp; drain bacon on a plate lined with paper towels and chop into pieces.
- Heat remaining oil in same pan over medium-high heat. Cook the bread, turning, for 2 to 3 minutes or until golden. Transfer to a plate lined with paper towels.
- To make the dressing: Whisk the sour cream, lemon juice and mustard in a small bowl until combined. Season with salt and pepper.
- Place the lettuce, avocado, prawns, cooked bacon and croutons in a large bowl. Add dressing and toss to combine.
