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  • 2 Little Gem lettuces, shredded
  • 150 g/5 oz Gruyère cheese, diced
  • 1–2 ripe avocados, halved, stoned, peeled and chopped
  • 3 eggs, hard-boiled and peeled
  • 4 tomatoes, deseeded and chopped
  • 2 cooked chicken breasts, diced
  • 2 rashers of streaky smoked bacon, grilled and chopped (optional)
  • Sprig of basil, to serve
  • Dressing
  • 1 tablespoon Dijon mustard
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons mirin
  • 2 teaspoons runny honey or maple syrup
  • 6 tablespoons light olive oil (or whatever olive oil you have to hand)


1. Arrange all the salad ingredients on a round plate or serving board. Garnish with the basil in the centre.
2. Place all the dressing ingredients in a jug or jar, and whisk or shake until well blended. Serve the dressing alongside the salad.

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