Banana & pecan salad







Cook Time

00-00 Min


  • 50g/2oz finely chopped lean back bacon
  • 50g/2oz pecan nuts, chopped
  • 200g/7oz banana, sliced
  • 300g/11oz celery, sliced
  • 1⁄2 lime, thinly sliced
  • 250g/9oz low-fat Greek style yogurt
  • 6 lettuce leaves
  • Grill the bacon until crisp, then cut into small pieces.
  • Mix together the bacon, pecan nuts, banana, celery, lime and yogurt in a bowl.
  • Put a lettuce leaf on the bottom of each of six individual bowls, and divide the mixture between each bowl. Serve.

Points to remember

Fresh Ingredients:
Ensure that the bananas are ripe but not overly soft. Choose fresh pecans and other ingredients to enhance the flavor of the salad.
Pecan Quality:
Check pecans for freshness and inspect for any signs of mold or rancidity. Proper storage of pecans is essential to maintain their quality.
Be aware of nut allergies among those who will be consuming the salad. Consider omitting pecans or offering a nut-free alternative if needed.
Hygienic Practices:
Wash all fruits thoroughly, including the bananas, to remove any potential contaminants from the skin.
Cutting Precautions:
Use a sharp knife when cutting the bananas and exercise caution to avoid accidental cuts. Work on a stable surface to ensure safety.


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