Avocados with Warm Bacon Parsley Vinaigrette

A few posts ago I mentioned my tremendous love for avocados.  I really can’t say enough about this wonderful food and I think that people who don’t like them must be aliens visiting from another planet. ;-P  I had a few avocados left from the enchilada recipe (I bought a huge bag from Sams – theirs are always amazing) and I knew just what their fate would be.

A while back I spotted this recipe for avocados topped with a bacon dressing.  Come on.  Add bacon to ANYTHING and it’s going to be great, but avocados?  Super great.  This recipe didn’t disappoint.  I had a serving ready for my husband when he came home from work and he loved it.  I loved it.  You can’t not love it.  Try it.

Avocados with Warm Bacon Parsley Vinaigrette
Recipe from Elizabeth’s Edible, originally from Sunset, April 2009

1/3 lb. thin sliced bacon
2 avocados, peeled, pitted and cut into quarters
3 garlic cloves, minced
2 tbsp fresh lemon juice
1 tsp sugar
Kosher salt
Freshly ground black pepper
2 tbsp fresh chopped parsley

Fry the bacon in a pan over medium heat.  When crisp, set side.  Toss out all but 2 tbsp of the bacon grease, then add the garlic, lemon juice and sugar and let that cook for a minute or two, until garlic softens (stirring often).  Season with salt and pepper, add in the parsley and crumble in the bacon.  Mix well.

Divide the avocado slices on plates and drizzle bacon dressing over them.  Serve immediately.

Avocados with Warm Bacon Parsley Vinaigrette


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