Spinach, Mushroom, Avocado and Bacon Salad

17 September 2016

Mushrooms are sometimes overlooked when it comes to salads, but they add lots of extra flavour and texture.

Serves 4


For the salad:

  • 8 rashers streaky bacon
  • 1 (100g) bag salad or baby spinach
  • 150g/5oz button mushrooms, thinly sliced
  • 1 ripe avocado, peeled, stoned and sliced


For the dressing:

  • 60ml/4tbsp olive oil
  • 30ml/2tbsp white wine vinegar
  • 10ml/2tsp wholegrain mustard
  • 5ml/1tsp clear honey


  1. Cook the bacon under a hot grill for 6-8mins, turning once until golden and crisp. Drain on kitchen paper before snipping it into bite sized pieces.
  2. Empty the spinach into a large serving bowl, add the mushrooms, avocado and bacon. Whisk all the dressing ingredients together and drizzle over the salad.
  3. Serve straight away with a good sprinkling of ground black pepper. Serve with crusty bread.

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