- 175g shortcut bacon rashers
- 1 large avocado, peeled, sliced
- 1 medium tomato, cut into wedges
- 2 green onions, thinly sliced
- 1 teaspoon American mustard
- 2 teaspoons white wine vinegar
- 2 tablespoons olive oil
- Heat a frying pan over medium heat. Cook bacon for 2 minutes each side or until lightly browned. Roughly chop. Transfer to a bowl.
- Add avocado, tomato and onion. Place mustard, vinegar and oil in a jug. Whisk to combine. Add to salad. Toss to combine. Serve.