Snow pea, avocado & bacon salad

Snow pea, avocado & bacon salad

By
From
Cantina
Serves
6
Photographer
Chris Middleton

I like adding bacon to my guacamole, which gave me the idea for this salad. It’s an absolute crowd-pleaser at outdoor barbecues. Choose hardy leaves to support the warm bacon and sharp dressing – you don’t want to end up with a pile of wilted leaves! You can also add your favourite touches, like smoked chicken or hot smoked fish, for a more substantial meal.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
300g fresh corn kernels
500g snow peas, trimmed and blanched
250g cherry tomatoes, quartered
1 red onion, thinly sliced
4 breakfast radishes, thinly sliced
2 large handfuls coriander leaves, roughly chopped
1-2 jalapenos, thinly sliced
200ml Zesty lime dressing
pinch ground cumin
pinch ground allspice
pinch sea salt
3 large hass avocados, stoned

Bacon

Quantity Ingredient
80ml vegetable oil
500g smoked bacon, cut into lardons
150g pepitas
1 large handful oregano leaves, roughly chopped

Salad leaves

Quantity Ingredient
yellow frisee lettuce hearts
baby radicchio leaves
rocket
flat-leaf parsley sprigs
picked watercress leaves

Method

  1. Heat the olive oil in a medium frying pan over medium heat. Cook the corn for 3 minutes, or until tender. Set aside to cool.
  2. To prepare the bacon element, heat the vegetable oil in a large frying pan over medium heat. Cook the bacon for 4–5 minutes until golden. Drain off the oil, add the pepitas and oregano and cook for a further 2 minutes, or until the seeds are lightly toasted and the bacon and oregano are crisp. Transfer to paper towel to drain.
  3. Combine the corn, snow peas, tomatoes, onion, radish, coriander and jalapeño in a medium bowl. Lightly dress, tossing to coat. Season with cumin, allspice and salt.
  4. Place the salad leaves in a separate bowl and lightly dress, tossing to coat.
  5. Quarter the avocados and lightly dress.
  6. To assemble, spread the vegetable mixture flat onto a large serving plate, arrange the avocado on top and scatter with salad leaves and the bacon and pepita mixture.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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