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Avocado Caesar Salad

Yields3 ServingsPrep Time25 minsCook Time15 minsTotal Time40 mins

 1 avocado, sliced
 3 eggs, soft boiled or poached
 2 heads of baby cos, washed
 4 slices of bacon, sliced into strips
 4 slices of bread
 50 g butter
 1 tbsp olive oil
 50 g shaved parmesan
 ¼ cup caesar dressing of your choice
 Microgreens, to serve
1

Cook eggs to your liking

2

To prepare the croutons, add a dollop of butter and olive oil to a pan over medium heat. Tear the bread into large bite-sized pieces and toast both sides until crunchy and golden. Set aside on a plate with a paper towel.

3

Wipe the pan clean and add the bacon. Cook until crispy and set aside on a plate with a paper towel.

4

To prepare the salad, place the cos leaves into a serving bowl. Add the bacon, avocados and egg. Top with croutons, parmesan shavings and microgreens. Drizzle with Caesar dressing right before serving.

Nutrition Facts

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