Preheat the oven to 180 °. Put the garlic on a baking sheet and bake for 30 minutes. Allow to cool, then press out the pulp and finely mash it in a small bowl. Add olive oil, balsamic vinegar and Dijon mustard and stir everything thoroughly. Season to taste with salt and black pepper from the mill.
Cut the bacon into bite-sized pieces and grill or fry fat-free for 3 - 5 minutes.
Put the lettuce leaves in a bowl and add the bacon, onions, avocados and tomatoes. Thoroughly stir the salad dressing again, add to the salad and mix everything carefully.
Nutritional value per serving:
KJ: 1905.0
Kcal: 455.0
Protein: 15.0 g
Carbohydrates: 4.0 g
Fat: 43.5 g
Dietary fiber: 4.0 g
Cholesterol: 35.5 g
Tip: Vegetarians simply leave out the bacon and replace it with feta or goat cheese.
A glass of mild red wine and homemade baguette go well with it.