Nothing all that different about this salad … until we start talking about the blueberries! They go brilliantly with the crispy smoked bacon and avocado. And that blueberry dressing … wow!
Mr. Scrummy and I sometimes have a bit of a dilemma. He loves to stay in and potter around, do things on his computer, watch movies and relax, but I love to go out. For me, having to stay in all day is like torture. Even on a rainy day I want to get out, if only for just a short while.
But this past Saturday, we didn’t have this problem. It was one of those perfect summer days, neither too hot nor too cold, and the only thing we both wanted to do was find a nice traditional English country pub with a garden for a lazy lunch. So off we went, and we couldn’t have asked for a more pleasant afternoon (apart from the runny hay fever-y nose I ended up with!).
Now, a couple of days later, and we’re having a ‘heatwave’. British style, which means a few days of heat, more than likely followed by a tremendous thunderstorm and then a return to chilly temperatures (Aren’t I the cynic!).
So, in celebration of our first spell of proper hot weather (finally I can get out the summer gear!) I decided to make a tasty salad. Nothing too unusual on the face of it … just some nice green leaves tossed with crispy bacon, avocado aaand … here’s the twist … blueberries!! Maybe it sounds a bit strange to you to add the blueberries, but hear me out. Bacon is pork and pork often gets paired with fruit, and blueberries are fruit … so why not?
The pièce de résistance of this salad though is definitely the blueberry dressing! I don’t know how you feel about drizzling something purple all over your food, but I promise you it tastes really really good! All it is is olive oil, Dijon mustard, balsamic vinegar, a little squirt of honey and blueberries, and as you can see it ends up looking like purple mayonnaise!
We made a simple dinner of this with some toasted Italian bread drizzled with olive oil and salt (mmm … try that, it’s gooood and goes with so many things!) I sprinkled a little feta cheese over a bit of it just to see if it worked or not, but I decided that it didn’t. The bacon, blueberries and fruity, mustard-y dressing are flavourful enough without needing to add another thing.
So the verdict? This one’s a keeper and I hope you give it a try. Enjoy!
Blueberry, bacon & avocado salad (with a blueberry dressing)
Ingredients (UK/Australia? Click below for grams/ml)
For the salad
- 4 rashers smoked bacon
- 1.75 ounces salad leaves of your choice I used a mixture of rocket, baby spinach & red chard
- 1/2 a large avocado sliced into chunks
- 2.5 ounces blueberries
For the dressing
- 1 ounce blueberries
- 2 tablespoons olive oil
- 1/2 tablespoon balsamic vinegar
- 1/2 tablespoon Dijon mustard
- 1 teaspoon teaspoon clear honey
To serve
- toasted bread drizzled with olive oil & salt optional
Instructions
- Heat a frying pan over a high heat and cook the bacon for a couple of minutes or so on each side until golden and a bit crispy. Transfer to a plate and set aside.
- Scatter the salad leaves over a large plate or platter, then sprinkle over the avocado and blueberries. Tear the bacon over the salad, too.
- To make the dressing, combine all the ingredients in a food processor (hand-held works well) and whizz until smooth.
- Serve the salad with the dressing drizzled over and the toasted bread (if using).
Notes
Nutrition
You can also find more from Scrummy Lane on Facebook, Pinterest, Twitter and Instagram and follow me on Bloglovin! Thanks so much for reading!
*This post may contain affiliate links which means that if you click on a link and make a purchase I get a small percentage of the amount you spend. At no extra cost to you, of course! Thank you!*
Deb says
Easy and quick to make and absolutely delicious!
Helen says
So glad you liked it, Deb! 🙂
Donna B says
Hi Helen, I love this recipe, which my niece now makes regularly as well since I made it for her. Your butternut squash, chorizo and feta salad is one of my all time favourite recipes that I make all the time. Just a little technical glitch: I was very happy to see metric measurements available on this page, but twice when I clicked on it, it took me back to the beginning of the page and when I scrolled back down, it still hadn’t changed to metric conversion. I’m using an older iPad which might be the problem, but just alerting you in case it’s something that does need addressing. Thanks for you wonderful recipes. 🙏
Helen says
Hello Donna! Thank you so much – first for the compliments on this recipe. It’s actually one of my oldest recipes and probably full of rambling and in desperate need of an upgrade, but I’m so glad you’re still enjoying the recipe. You’ve reminded me to make it again soon – I remember how delicious it is with that lovely blueberry dressing. And the pumpkin chorizo salad is one of my eternal favourites!
Secondly, I can’t thank you enough for alerting me to the issue on my site. You are right – it is currently not working. It’s not just your browser! I’m onto it so hopefully that should be fixed today some time.
Thank you so much for your support and I hope you continue to enjoy the recipes! 🙂
Donna B says
Thanks, Helen, it works now. Just made it for my friend for lunch and she loved it and wants the recipe.
Helen says
Ah good to hear! Yes it was a pretty easy fix in the end. Thanks again for alerting me though otherwise it probably would have been days before I noticed!! So glad your friend enjoyed the recipe. You have made me want to make this again soon too!