Avocados with Warm Bacon Parsley Vinaigrette

Avocados with Warm Bacon Parsley Vinaigrette Recipe
Photo: Annabelle Breakey; Styling: Karen Shinto
Time: 20 minutes. Crunchy bacon brings out the smokiness of a good Hass avocado, and the sharp vinaigrette helps cut its richness.


Serves 4

Recipe from


Nutritional Information

Calories 270
Caloriesfromfat 83 %
Protein 5.2 g
Fat 25 g
Satfat 5.7 g
Carbohydrate 8.6 g
Fiber 2.5 g
Sodium 211 mg
Cholesterol 14 mg


1/3 pound thin-sliced bacon
2 firm-ripe avocados, each pitted, peeled, and cut into 4 to 6 wedges
3 garlic cloves, minced
2 tablespoons fresh lemon juice
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
2 tablespoons chopped flat-leaf parsley


1. Cook bacon in a large frying pan over medium-low heat until crisp. Drain on paper towels; let cool. Remove pan from heat and discard all but 2 tbsp. bacon fat. Divide avocado wedges among 4 plates.

2. Heat reserved bacon fat over medium heat. Add garlic, 1/4 cup water, the lemon juice, and sugar and simmer 1 minute, stirring. Season with salt and pepper. Stir in parsley and crumble in bacon. Immediately pour over avocado wedges and serve.

Note: Nutritional analysis is per serving.

April 2009
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