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Avocados with Warm Bacon Parsley Vinaigrette

Photo: Annabelle Breakey; Styling: Karen Shinto
Yield Serves 4
Time: 20 minutes. Crunchy bacon brings out the smokiness of a good Hass avocado, and the sharp vinaigrette helps cut its richness.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  3. Note: Nutritional analysis is per serving.