Leaf salads with avocado, bacon and tomatoes

Ingredients for 4 servings:

• 2 avocados, peeled, pitted and diced
• 6 garlic cloves
• 80 ml extra virgin olive oil
• 1 ½ tbsp balsamic vinegar
• 2 tsp mustard (Dijon mustard)
• Salt and pepper, black from the mill
• 250 g bacon, streaky, smoked without rind
• 100 g lettuce
• 1 small onion(s), red, peeled, halved lengthwise and sliced
• 450 g tomato(s), firm ripe tomatoes, cut into 1.5 cm cubes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 180°C. Place the garlic on a baking tray and bake for 30 minutes. Let it cool, then squeeze out the flesh and finely mash it in a small bowl. Add the olive oil, balsamic vinegar, and Dijon mustard and mix everything thoroughly. Season with salt and freshly ground black pepper. Cut the bacon into bite-sized pieces and grill or fry until crispy in 3-5 minutes. Place the lettuce leaves in a bowl and add the bacon, onions, avocados, and tomatoes. Mix the salad dressing thoroughly again, add to the salad, and toss everything gently. Nutritional value per serving: KJ: 1905.0 Kcal: 455.0 Protein: 15.0 g Carbohydrates: 4.0 g Fat: 43.5 g Fiber: 4.0 g Cholesterol: 35.5 g Tip: Vegetarians can simply omit the bacon and replace it with feta or goat cheese. A glass of mild red wine and homemade baguette go well with this.