Big chopped bacon lettuce avocado and tomato salad with lemon-poppyseed vinaigrette

Prep Time 10 mins
Total Time 10 mins

Salad for dinner? Yes, when it involves bacon, lettuce, tomato, avocado and a poached egg dressed in a lemon poppyseed vinaigrette!

Yields 1


    For the salad

    • 2-3 handfuls mixed salad leaves (I used mostly romaine to keep some crunch!), shredded finely
    • 10-12 cherry or grape tomatoes, halved
    • 3 rashers bacon, cooked and roughly chopped or crumbled
    • 1/2 small avocado, cubed
    • 1 poached or soft-boiled egg
    • For the dressing (makes 175mls/ 3/4 cup so it's much more than you need for 1 serve)
    • 80mls (1/3 cup) olive oil
    • 4 tablespoons lemon juice
    • 2 tablespoons Dijon mustard (not the grainy kind)
    • 1/2 teaspoon poppyseeds
    • salt and pepper, to taste


    1. For the dressing:
    2. Place all ingredients in a clean jam jar and shake well.
    3. Season to taste with salt and pepper.
    4. Refrigerate until needed.
    5. Place the salad leaves and tomatoes in a large bowl. Mix to combine.
    6. Shake the salad dressing well.
    7. Dress the salad according to taste then use a pair of tongs or salad utensils to toss the salad, thoroughly coating the leaves with the dressing.
    8. Add in the bacon and avocado and gently toss the leaves to combine.
    9. Serve topped with the poached or soft boiled egg.


    Recipe Notes

    Note: the dressing recipe yields approximately 175mls (3/4 cup) of dressing which is more than you will need for 1 serve of salad.
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