Hunger-fighting Green Beans & Bacon Salad


Very often in winter I get this hunger that can only be satisfied by eating fatty foods.

I know what you might be thinking right now…
No, I am not running to the first fast food restaurant 🙂

I don’t crave deep fried foods, but the good saturated fats and this salad has what it takes to make my belly happy.

This recipe has two parts, the first one to cook the green beans with the bacon and the second part to prepare the rest of the ingredients and arrange the salad.

Part 1: Green beans & bacon.

For this we need 250 g green beans or 200 g trimmed, 80 g bacon cubes, 1 small onion and 2 garlic cloves.


If you don’t have boiled eggs, now is the time to make them!

Back to the green beans & bacon…

Trim the green beans and cut the onion into small pieces.
Add the bacon cubes into a frying pan. Do not add extra fat for the cooking, the bacon provides enough fat to stir fry all the ingredients.
On highest heat stir fry the bacon for 1′, then turn to medium heat, add the onion and cook for 3′ longer. Press and add the garlic and stir fry for 1 more minute.

Add the trimmed green beans and continue to stir fry for 2-3 minutes longer. Then add 2 tbsp of water and 3 pinches of powdered vegetable stock. Give it a nice stir, put the lid on and simmer for 10′ on lowest heat.

While the green beans are cooking, we are going to cook the part 2 of this recipe.

Part 2: Salad, dressing & toppings

For this we need 100 g baby spinach, one avocado and 2 boiled eggs.
For the dressing we need 2 tbsp French dressing or 2 tbsp extra virgin olive oil and 1-2 tbsp balsamic vinegar.
For the toppings we need 1 tbsp nutritional yeast, 1 tbsp yellow mustard seeds and black pepper.


At this point the green beans and the bacon are cooked.
So we can start arranging the salads.

The following instructions are for one salad, but you can make two salads in parallel.

In a salad bowl put 50 g of the spinach, 1 tbsp of the French dressing or extra virgin olive oil and add few spoons of the green beans & bacon.

Cut the avocado in two and remove the stone. Take one half and cut it in squares, then spoon out the avocado cubes directly into the salad.

Cut the eggs into pieces and add one egg into the salad bowl.

Time for the toppings!

Turn on the stove on low to medium heat, put 1 tbsp extra virgin olive oil in a small pot and throw in the mustard seeds. As soon as the oil is heated the seeds will start popping, at this point cover the pot and count to 10. Try the seeds, they should have darker color and be soft for chewing.
Be careful not to burn the mustard seeds. If they are very dark do this from the beginning, consider lowering the heat.

Add a little bit from the cooked mustard seeds, ½ tbsp nutritional yeast, a little bit of black pepper and drizzle a little balsamic vinegar over the salad.
Dig in and enjoy!



For 2 big or 4 starter salads:

For the green beans and bacon:

  • 250 g green beans (200 g trimmed)
  • 50 – 80 g bacon cubes,
  • 1 small onion
  • 2 garlic cloves
  • 3 pinches of powdered vegetable stock


  • 100 g baby spinach
  • 1 avocado
  • 2 boiled eggs

Salad dressing:

  • 2 tbsp French dressing or 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar


  • 1 tbsp yellow mustard seeds
  • 1 tbsp extra virgin olive oil
  • 1 tbsp nutritional yeast
  • black pepper

Author: Sashka

Passionate about health & nutrition

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