Lettuce and Avocado Salad

Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

At the last minute, toss sliced avocado into a favourite green salad and you’ve got something very special to serve. A sprinkling of tiny cubes of crisp fried bacon may sound unusual too, but serve a salad this way and wait for the compliments.

Ingredients

  • 1 cabbage lettuce
  • ½ cucumber
  • 1 bunch watercress
  • 1 ripe avocado
  • 3–4 tablespoons prepared oil and vinegar dressing
  • 1–2 lean bacon rashers, trimmed and finely chopped

    Method

    Remove any coarse outer lettuce leaves, separate and wash the remainder. Remove any coarse stems and pat the leaves dry. Place in a salad bowl and add the peeled and sliced cucumber and the washed sprigs of watercress.

    Peel the avocado, halve it and remove the centre stone. Slice the flesh and toss immediately in a few tablespoons of the oil and vinegar dressing. When ready to serve, add to the salad and toss with the remaining dressing. Fry the chopped bacon in a dry pan until the fat runs and the pieces are crisp. Sprinkle over the salad and serve at once.