Turkey, Potato, Avocado and Crispy Bacon Salad recipe
ingredients
500 g new potatoes, cooked and refreshed
6 tbsp olive oil
8 rashers smoked streaky bacon
250 g bag crunchy mixed salad
100 g walnut halves
2 tbsp lemon juice
salt and freshly ground black pepper
2 small avocados, skin removed and thickly sliced
Italian style pesto bread
500 g turkey, cooked and cut into chunks
6 tbsp olive oil
8 rashers smoked streaky bacon
250 g bag crunchy mixed salad
100 g walnut halves
2 tbsp lemon juice
salt and freshly ground black pepper
2 small avocados, skin removed and thickly sliced
Italian style pesto bread
500 g turkey, cooked and cut into chunks
method
1. Saute the potatoes in 2 tbsp olive oil until golden and crispy - this will take 10 minutes. Place in a bowl using a slotted spoon.
2. Fry bacon in the same frying pan for about 3 minutes each side or until crispy. Drain on absorbent kitchen paper, then cut into large pieces and add to the potatoes.
3. Mix in the salad, walnut halves, remaining olive oil and lemon juice. Season, mix well and add in the avocados.
4. Serve immediately with warm Taste the Difference Italian-style pesto bread and turkey.
2. Fry bacon in the same frying pan for about 3 minutes each side or until crispy. Drain on absorbent kitchen paper, then cut into large pieces and add to the potatoes.
3. Mix in the salad, walnut halves, remaining olive oil and lemon juice. Season, mix well and add in the avocados.
4. Serve immediately with warm Taste the Difference Italian-style pesto bread and turkey.
serving amount
serves: 4
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