Sweet potato salad with smoked salmon and avocado

Ingredients

• 1 bag of iceberg lettuce (I think 300 g)
• small bowl of bacon lardons
• a little cooking cream
• 1 avocado
• 4 small sweet potatoes (or 2 large)
• 3 eggs
• 200 g smoked salmon
• 2 tbsp Greek yogurt
• 2 tbsp good olive oil
• 1 tbsp dill
• pepper & salt

Instructions

1. 1

   1. Peel the sweet potatoes and cut them into cubes of about one centimeter. Fry the bacon lardons in a dry frying pan until crispy, then add the sweet potato cubes. Turn the heat down and let them cook for 20 minutes, stirring occasionally. Add a little olive oil along the way to make sure they don't get too dry.2. Place the iceberg lettuce in a bowl, cut the avocado into pieces and add it. In a small dish, make the dressing with the yogurt, olive oil and dill, and season to taste with pepper & salt. Boil the eggs for 7 minutes so they're hard, cut them into wedges and add them to the salad. Cut the smoked salmon into strips. When the sweet potatoes are ready, add them — bacon and all — to the salad. Fold the salmon in as well. Finish the salad with some salmon strips on top and spoon dressing over them. Serve the remaining dressing on the side. The salad is delicious both warm and cooled. Enjoy!