Avocados with Warm Bacon Parsley Vinaigrette

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.

Yield: Serves 4
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 83%
  • Protein: 5.2g
  • Fat: 25g
  • Saturated fat: 5.7g
  • Carbohydrate: 8.6g
  • Fiber: 2.5g
  • Sodium: 211mg
  • Cholesterol: 14mg

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

Preparation

  1. 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. 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.
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