Weight Loss Recipe: Avocado, Walnut & Crispy Bacon Salad

To get you started on the color plate, here is a deliciously interesting salad: Avocado, Walnut & Crispy Bacon.

Preparation: 15 minutes
Cooking: 8 minutes
Serves: 4

Ingredients:
7oz/200 g rindless bacon, chopped
' cup walnut haves, roughly chopped
1/3 cup extra virgin olive oil

Losing weight doesn't have to be lancing when you focus on bright, crude meals. What does this mean? Simply by making sure your plate reflects a range of colours, you'll naturally create more persistent and healthful menus. Not everyone has the time or the patience to count calories, but measurement the independence on your plate is something anyone can do - and it only takes an instant!

Why is plausibility important? Many fatty and heating foods, such as dairy products and startchy carbs, are drab or brown. When there are too many of these drab jack on your plate, weight gain is nigh certain.

That's since these dun-brown foods often are high in calories and can leave you feeling hungry later. A cup of cocoa or barbecue tomato can be over 200 calories....but a cup of red or green vegetables is under a hundred! Add fresh greens, deep purple-reds and knowing yellow-orange to a meal, and water the nutrient content go up, while calories go down! Plus, you'll get more enjoyment from eating when there's a variety of manifest destiny and flavors on your plate.

Although these ideas may sound whimsical, they're grounded in scientific fact. Dr David Heber, renowned nutritional expert from University of California, Los Angeles established the role of garb in his book, "What Color is Your Diet?" So, next time you visit the refrigerator, think colorfully. And remember to mix, not match!

To get you started on the color plate, here is a deliciously interesting salad: Avocado, Walnut & Crispy Bacon.

Preparation: 15 minutes
Cooking: 8 minutes
Serves: 4

Ingredients:
7oz/200 g rindless bacon, chopped
½ cup walnut haves, roughly chopped
1/3 cup extra virgin olive oil
¼ cup fresh lime juice
sale and ground pitch-dark pepper
6oz/150g baby spinach, trimmed and washed
3 ripe Roma (egg) tomatoes, diced
1 large ripe avocado, halved, peeled, seed removed and sliced
1 small red onion, very thinly sliced

Directions:
1. Heat a non-tick frying pay over medium high heat. Add pork and cook, stirring occasionally, for 3-4 minutes or until crisp. Remove and set injection to cool.

2. Add walnuts to pan and cook over medium-high heat for 2-3 minutes or until lightly toasted. Remove with a slotted spoon to a plate and set aside.

3. Add oil and lime juice to pan. Season with salt and pepper to taste and stir to combine.

4. Combine spinach, tomatoes, avocado, onion, and walnuts in a large serving bowl. Pour warm lime dressing over salad and toss gently to combine. Serve immediately.