Saffron and Honey

Eat Chic

Sweet potato, avocado, and bacon salad

I like having something easy but unexpected ready for dinner on a Friday night, and this salad fits the bill.

It’s a colorful plate to finish off the week that still feels like a treat (because, bacon!).

You can, of course, make this more vegetarian-friendly if you wish. Omit the bacon, and introduce more of another vegetable fat to cook the potatoes, plus something crunchy, like nuts or crispy noodles, for texture.

You’ll need:

  • 2 oz baby spinach
  • 1 sweet potato
  • 1 avocado, diced
  •  3-4 strips of uncured applewood smoked bacon
  • olive oil
  • balsamic glaze
  • fresh lemon juice
  • pinch of salt

1. Preheat oven to 375 F and line a baking sheet with foil. Peel and dice the sweet potato. Toss lightly in olive oil and salt and put on the baking sheet. Place the bacon next to the sweet potatoes – you want all that fat to cook the potatoes too.

2. Roast for about 20-25 minutes until potatoes are tender on the inside and golden and crispy on the outside.

3. In the meantime, assemble the rest of the salad – toss the spinach and avocado with some lemon juice and balsamic glaze.

4. When the bacon and potatoes are ready, mix them with the greens and avocado, sprinkle with salt, and get ready to eat!

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