Avocado, crispy bacon and white bean salad

SERVES 2
PREP 10 mins
COOK 5 mins

PER SERVING 467 cals | PROTEIN 16g | CARBS 16g | FAT 35.5g | FIBRE 10g

Simple and delicious – and your microbiome will love it. On a non-fast day, use a whole avocado and twice the amount of pine nuts, or top with Parmesan shavings and serve with a slice of wholegrain sourdough bread.

INGREDIENTS
2 tbsp extra-virgin olive oil
2 rashers smoked back bacon (around 75g), thinly sliced
2 tbsp pine nuts
2 Little Gem lettuces, trimmed and leaves separated
½ × 400g can cannellini or haricot beans, drained and rinsed (123g drained weight)
½ small avocado, peeled, stoned and sliced (around 60g prepared weight)
10 cherry tomatoes, halved or quartered
1 tbsp balsamic vinegar

METHOD
1. Heat 1 teaspoon of the oil in a small non-stick frying pan, add the bacon and pine nuts and fry over a low-medium heat for 2–3 minutes, or until the bacon is lightly browned and beginning to crisp, stirring regularly.
2. Meanwhile, tear the lettuce leaves into pieces and divide between two shallow bowls. Scatter the beans, avocado and tomatoes on top. Season with a little ground black pepper.
3. Remove the frying pan from the heat, stir in the remaining olive oil and the balsamic vinegar. Allow to bubble for a few seconds then spoon over the salad to serve.

Extracted from The Fast 800 Easy by Dr Clare Bailey and Justine Pattison. Published by Simon & Schuster Australia, RRP $35. Photography © Smith & Gilmour