Chopped Salad with Bacon, Sweetcorn and Avocado

Preparation info

  • Serves


    • Difficulty


Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

Chopped salads arc popular in the US and they–re a good way of getting lots of different veg into one meal, while also using up odds and ends. We’ve kept the dressing light, using yoghurt, lemon and a hint of mustard and garlic. Our mini cucumbers have great flavour, but half a norma! cucumber is fine as an alternative.


  • 300 g new potatoes or salad potatoes, cut into bite-sized chunks
  • kernels from 1 sweetco


Boil the potatoes in a large pan of salted water for 8–10 minutes, or until tender. Drain and leave to cool. Boil the corn kernels and French beans in a separate pan of unsalted water for 4 minutes. Drain and leave to cool.

While the veg is cooking, heat the oil in a frying pan. Fry the bacon on quite a high heat, stirring now and then, until crispy, golden and cooked through. Transfer