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BLT Salad with Crunchy Croutons

BLT Salad with Crunchy Croutons

with chilli honey mustard dressing
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
650 kcal
Protein
: 
16.1g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Rye
  • Wheat
  • Barley
  • Cereals containing gluten
  • Mustard
  • Egg
  • Soya
  • Cereals containing gluten
  • Egg
  • Milk
  • Oats
  • May contain traces of allergens

This BLT-inspired salad features avocado for added nourishment. This vibrant bowl also has crisp homemade croutons and a sweet dressing with a hint of heat.

Serving amount

130 grams

Irish Bacon

2 sachet(s)

Dried Chilli Flakes

1 unit(s)

Ciabatta

(Contains: Rye, Wheat, Barley, Cereals containing gluten May be present: Soya, Cereals containing gluten, Egg, Milk, Oats)

1 sachet(s)

Honey Mustard Dressing

(Contains: Mustard)

2 unit(s)

Tomato

1 unit(s)

Avocado

200 grams

Baby Gem

1 unit(s)

Mini Cucumber

50 grams

Mayonnaise

(Contains: Egg, Mustard)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)2720 kJ
Energy (kcal)650 kcal
Fat55.3 g
of which saturates7.6 g
Carbohydrate21.4 g
of which sugars6.8 g
Dietary Fiber6.3 g
Protein16.1 g
Salt3.9 g
Trans Fat3.1 g
Potassium989.8 mg
Calcium71.7 mg
Iron2.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Baking Sheet with Baking Paper

Cooking Steps

Bake the Ciabatta Croutons
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9. 
  • Chop or tear the half the ciabatta (per 2P) into roughly 2cm chunks.
  • Pop onto a lined baking tray then toss with a drizzle of oil and a pinch of salt and pepper.
  • Bake until crispy and golden brown, 4-5 mins.
Fry the Bacon
2
  • Place a pan over medium-high heat with a drizzle of oil. 
  • Once the oil is hot, fry the bacon rashers until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
  • Once cooked, roughly chop the bacon.
Prep the Rest
3
  • Meanwhile, trim the baby gem, then chop widthways into bite-sized pieces.
  • Cut the tomato into 2cm chunks.
  • Halve the avocado and remove the pit. Cut the avocado into chunks (while still in its skin) then use a tablespoon to scoop it out.
  • Trim the cucumber and quarter lengthways. Chop widthways into 2cm chunks.
Season the Veg
4
  • In a large bowl, mix the honey mustard dressing with the chilli flakes (use less if you'd like things milder) and mayonnaise.
  • Toss the avo, bacon, salad leaves, cucumber, tomato and croutons together with the dressing. 
  • Season to taste with salt and pepper. 
  • Divide between bowls and serve.
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