Save to your scrapbook

    Warm Bacon, Avocado and Cannellini Salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Warm Bacon, Avocado and Cannellini Salad

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    • 4 rashers essential Waitrose Smoked Streaky English Bacon
    • 2 slices essential Waitrose White Medium Sliced Bread
    • 3 tbsp essential Waitrose Low-Fat Vinaigrette
    • 100g pack Waitrose Salad Spinach
    • 1 ripe essential Waitrose Baby Avocado
    • ½ x 410g tin essential Waitrose Cannellini Beans, rinsed and drained


    1. Cut the bacon into 1cm pieces. Warm a large frying pan over a high heat. Add the bacon and fry for 2-3 minutes or until golden. Cut the bread into cubes the same size as the bacon.
    2. Pour two-thirds of the dressing into the pan and heat through until very hot and bubbling. Add the bread and stir until it absorbs the hot dressing. Fry for a further 2-3 minutes, stirring occasionally, until golden and crisp.
    3. Place the spinach in a large salad bowl or onto a platter. Remove the stone from the avocado and peel. Cut into chunky pieces and add to the salad bowl. Drizzle over the remaining dressing and toss together with some freshly ground black pepper.
    4. Add the cannellini beans to the hot pan and mix in gently. Scatter the contents of the frying pan over the salad. Serve immediately with extra crusty bread on the side.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars