With six ingredients, this is a simple recipe. Avocado and coriander (cilantro) combine to make a light creamy dressing (with less than half the calories of mayonnaise). Crispy bacon adds a salty smokiness, pickled lemon the necessary sourness. If you can’t get pickled lemons you could substitute finely chopped pickled gherkins.
Ingredients (serves 2 to 4)
1 small avocado
Large handful of coriander (cilantro), roughly chopped (reserve a few leaves to sprinkle)
Juice of half a lime
50 ml water
300g cooked salad potatoes
5 rashers of crispy cooked smoked streaky bacon, chopped
1 small pickled lemon. finely chopped
Method
Ingredients (serves 2 to 4)
1 small avocado
Large handful of coriander (cilantro), roughly chopped (reserve a few leaves to sprinkle)
Juice of half a lime
50 ml water
300g cooked salad potatoes
5 rashers of crispy cooked smoked streaky bacon, chopped
1 small pickled lemon. finely chopped
Method
- Roughly chop the avocado flesh and place in a jug. Add the coriander and lime juice.
- Gradually add the water whilst mixing with a stick blender until the consistency is creamy (like mayonnaise). You may not need all the water.
- Place the dressing in a bowl and add the potatoes, bacon and pickled lemon. Mix well and sprinkle with coriander.
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