Blueberry Spinach Salad (With Bacon And Avocado)
User Reviews
5
Blueberry Spinach Salad (With Bacon And Avocado)
Description
Blueberry Spinach Salad (With Bacon And Avocado) features a mix of fresh salad greens, ripe blueberries, sliced avocado, and smoky bacon that delivers varied textures and complementary flavors. Bacon is cooked in slices until golden and crisp, then torn and scattered over the salad to add a salty, crunchy element. The use of baby spinach provides a tender leaf base, while the avocado contributes creaminess. The additional blueberries add bursts of juicy sweetness.
The dressing is made by pureeing blueberries with olive oil, balsamic vinegar, Dijon mustard, and honey to create a smooth, balanced vinaigrette that enhances the salad's natural flavors. The combination of sweet, tart, and savory notes brings harmony to the dish.
This salad can be served immediately to enjoy the warmth of the bacon against the cool salad components. It pairs well as a standalone light meal or alongside protein options such as grilled chicken, steak, or fish. Toasted bread with olive oil and salt may be served on the side for added texture and substance.
Cooking bacon in whole slices and tearing it after cooking maintains ease and texture. Using an air fryer is an alternative method that also yields crispy results. Variations include using a simple honey balsamic vinaigrette instead of the blueberry dressing to modify flavor profiles.
Ingredients
For the salad
- 4 lices Bacon smoked
- 2 ounces baby spinach Alternatively, use any fresh salad leaves
- ½ avocado sliced into chunks, large
- 2½ ounces blueberries
For the dressing
- 1 ounce blueberries
- 2 tablespoons olive oil
- ½ tablespoon balsamic vinegar
- ½ tablespoon Dijon mustard
- 1 teaspoon honey clear, teaspoon
To serve
- bread optional, toasted, drizzled with olive oil and salt
Instructions
- Heat a frying pan over a high heat and cook the bacon for 5 minutes or so on each side until golden and a bit crispy. Transfer to a plate and set aside.
- Scatter the salad leaves over a large plate or platter, then sprinkle over the avocado and blueberries. Tear the bacon over the salad, too.
- To make the dressing, combine all the ingredients in a food processor (hand-held works well) and whizz until smooth.
- Serve the salad with the dressing drizzled over and the toasted bread (if using).
Notes
- Cook bacon whole in a dry pan until crisp, then tear to maintain texture and ease.
- Air frying bacon is a recommended alternative for crispiness.
- The salad is best eaten immediately while bacon is still warm for contrast.
- Serve as a light lunch salad or with grilled meats like chicken, steak, or fish.
- Toast bread with olive oil and salt as a complementary side if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 14g | 28% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 29mg | 10% |
| Sodium | 586mg | 24% |
| Potassium | 648mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 2761IU | 55% |
| Vitamin C | 18mg | 20% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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