Egg, Avocado and Watercress Salad with Bacon Vinaigrette

Now who said salad is boring! Well I can tell you right now this recipe ain’t the case. This salad is bursting with freshness, texture and flavour whilst still being super simple to throw together. It’s basically an egg, avocado and watercress salad with my killer bacon dressing.

It is the perfect salad to take to work for lunch, or school for the kids, as it’s filling and nutritious. And for dinner… well, it is perfect, as it’s not too heavy and can be whipped up in under 30 minutes!

  • 6 organic free-range eggs
  • 2 large handful watercress
  • 1 small handfull tarragon torn
  • 1 ½ ripe avocados stones remove and sliced (sprinkle a little lemon over the avocado to stop it from browning)
  • ½ lemons zest only
  • Bacon and Sherry Vinaigrette
  • 1 French shallots finely chopped
  • 120 g bacon finely diced
  • coconut oil duck fat, tallow or other good quality fat for cooking
  • 2 tablespoons raw apple cider vinegar
  • 1 tablespoon fermented mustard
  • Dijon mustard
  • 2 teaspoons chives finely chopped
  • 100 mls extra virgin olive oil
  • To make the sherry vinaigrette:
  • in a small saucepan over low heat, gently cook the shallots with a little oil until soft (5 minutes). Remove from the pan, wipe the pan dry with a kitchen towel and place it back over medium heat.
  • Add a little more oil and then add the bacon. Fry the bacon, stirring occasionally for 6 – 8 minutes or until crispy and golden. Add the vinegar and shallots and set aside to cool.
  • Transfer to a bowl and whisk in the mustard, chives and olive oil, and season with sea salt and freshly cracked pepper. Set aside. 
  • Simmer the eggs for 5 minutes or cook for a further 2 minutes if you prefer the eggs to be hard-boiled. Using a slotted spoon, remove the eggs for the saucepan and plunge the eggs straight into iced water to stop them from cooking further. When cool enough to handle, peel away the shells and cut in half. Set aside.
  • Place the watercress and tarragon in a bowl. Pour over enough dressing just to coat the leaves and toss through gently.

NOTE: The extra dressing can be stored in an airtight container for up to 1 week in the fridge.

Per Serving
  • CALORIES: 540
  • CARBS: 8g
  • FATS: 47g
  • PROTEIN: 16g


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