A simple 4-ingredient spinach avocado salad fancied up with crowd pleasing crispy bacon and ... wait for it ... blueberries! I promise you, it all goes really well, and the pièce de résistance is the tangy mustard-y optional but highly recommended blueberry vinaigrette. Delicious, and ready in just 20 minutes.
Heat a frying pan over a high heat and cook the bacon for 5 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).
Cooking the bacon: I find it's easier to cook the bacon in whole slices in a dry pan until crisp, and then tear it into pieces to throw into the salad. How to serve: Serve with this blueberry vinaigrette to elevate your salad from good to exceptional. Alternatively serve with a simple honey balsamic dressing: quarter cup olive oil whisked with 2 tablespoons balsamic and 2 tablespoons honey.Eat immediately while the bacon is still warm.Serve as a simple but delicious lunch, or with grilled chicken, steak or fish on the side.