BLT Salad with Crunchy Croutons and Beef Strips
with hot honey mustard dressing and edamame
This BLT-inspired salad features edamame and avocado for added nourishment. This vibrant bowl also has crisp homemade croutons and a sweet dressing with a hint of heat.
Tags:
Protein Rich
•Family Friendly
•Quick Prep
•Super Quick
Allergens:
Wheat
•Mustard
•Soya
The quantities provided above are averages only.
Total10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
120 grams
Salad Leaves
130 grams
Irish Bacon
2 sachet(s)
Dried Chilli Flakes
2 unit(s)
Ciabatta
(Contains: Wheat May be present: Cereals containing gluten, Egg, Milk, Soya)
1 sachet(s)
Honey Mustard Dressing
(Contains: Mustard)
2 unit(s)
Tomato
1 unit(s)
Avocado
80 grams
Edamame Beans
(Contains: Soya)
250 grams
Irish Beef Strips
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3131 kJ
Energy (kcal)748 kcal
Fat44 g
of which saturates10 g
Carbohydrate44.2 g
of which sugars8.2 g
Dietary Fiber6.9 g
Protein49.2 g
Cholesterol0 mg
Salt5.36 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop or tear the ciabatta 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.
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.
NOTE: Adding beef strips? Add the strips to the pan with the bacon and cook for final 2-3 mins.
3
- Meanwhile, trim the salad leaves, then thinly slice or tear 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.
4
- In a large bowl, mix the honey mustard dressing with the chilli flakes.
- Toss the avo, bacon, salad leaves, edamame, tomato and croutons together with the dressing.
- Season to taste with salt and pepper.
- Divide between bowls and serve.
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