Avocado bacon salad

  • 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
  1. Heat a frying pan over medium heat. Cook bacon for 2 minutes each side or until lightly browned. Roughly chop. Transfer to a bowl.
  2. Add avocado, tomato and onion. Place mustard, vinegar and oil in a jug. Whisk to combine. Add to salad. Toss to combine. Serve.

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