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

How to Make It

Step 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.

Step 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.

Step 3
3

Note: Nutritional analysis is per serving.

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

Directions

Step 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.

Step 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.

Step 3
3

Note: Nutritional analysis is per serving.

Avocados with Warm Bacon Parsley Vinaigrette

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