This is what I call a “Man-Salad”.

Bacon…check

Potatoes…check

Eggs…check

But if I left it there I would be doing everyone a disservice by limiting their daily green intake. 🙂 So, the bread and butter of this salad is actually the green beans and avocado. Yum yum yum.

Ingredients:

A lot of green beans. At least two big handfuls.

1/2 avocado

1 strip of nitrate free bacon *if you prefer not to use bacon you can substitute with finely diced chicken or omit completely

5 or 6 mini (baby) potatoes *I used a mix of purple, red and gold potatoes

2 eggs, hard boiled

Directions:

Preheat oven to 425°F. Halve or quarter mini potatoes. Toss them in 1-2 tsp of avocado oil, 1 tsp chilli flakes, and a decent amount of freshly cracked sea salt and pepper. Roast in oven for 25 minutes, tossing halfway.

While potatoes are roasting, trim the ends of the green beans. Place in a steamer basket over rapidly boiling water and steam for about 3 minutes. Run beans under cold water and pat dry with a towel before placing them in a large salad bowl. Fry bacon until it is very crispy. Pat with paper towel to remove excess oil. Chop or crumble into small pieces, add to beans.

Cut avocado into small cubes. Peel and roughly chop eggs. Add both the the beans.

Allow cooked potatoes to cool for a few minutes.

Toss potatoes with the rest of the ingredients. The avocado and egg will act as the dressing. Eat hot fresh from the oven or chill in the fridge for later. It is fantastic either way.