Chopped Salad with Bacon, Sweetcorn and Avocado

Name: Chopped Salad with Bacon, Sweetcorn and Avocado
Yield: Serves 2
Ingredients: 300 g new potatoes or salad potatoes, cut into bite-sized chunks; 1 tsp Dijon mustard; 1 garlic clove, finely chopped, grated or crushed; 4 tbsp plain yoghurt; kernels from 1 sweetcorn cob; 200 g smoked back bacon, diced; ½ a crisp lettuce (Cos is good, or use 1 Little Gem), roughly chopped; 1 avocado; 1 mini cucumber, chopped into bite-sized pieces; salt and pepper; small bunch of chives, chopped; 1 tbsp oil for frying; juice of ½ lemon; 150 g French beans, topped, tailed and cut into thirds

Preparation info

Serves
2

Difficulty
Easy

Appears in

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.

Ingredients

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

Method

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