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2
Easy
Published 2016
This is one of those salads that’s all about a balance of flavours. The horseradish and watercress deliver a hot, peppery bite, which is, in turn, softened by the richness of the avocado and bacon and the light freshness of the celery and tomato.
To make the horseradish dressing, combine the horseradish cream, olive oil, lemon juice and brown sugar in a bowl. Stir to combine, then season with freshly ground black pepper.
Heat a non-stick frying pan over medium heat and add the bacon. Cook until browned and crispy, then remove with a slotted spoon and drain on paper towel. Add the onion to the pan and cook for 5-8 minutes, or unt
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