Crispy Bacon, Avocado, and Red Cabbage Salad

1. 1 Baconpack 200 g ≈ $2.95 75 g
2. 2 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
3. 3 Red cabbagepack 1 kg ≈ $2.00 60 g
4. 4 Cucumbers≈ $3.67 per kg 50 g
5. 5 Olive oil 10 ml
6. 6 White breadpack 350 g ≈ $1.44 30 g
7. 7 Pepper mix 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the bacon¹ into strips and fry in a dry skillet for 5–6 minutes until crispy.

2. Transfer the bacon¹ to paper towels to drain excess fat.

3. Cube the bread, then toast in the oven at 350°F (180°C) for 7 minutes until golden.

4. Shred the red³ cabbage thinly and slice the cucumber⁴ into rounds.

5. Pit, peel, and slice the avocado² into rounds.

6. Toss the cabbage, cucumber⁴, and avocado² with olive oil and a pinch of black and red³ pepper.

7. Top with the bacon¹ and bread cubes, and serve immediately.