Avocados with Warm Bacon Parsley Vinaigrette

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

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. 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.

Nutritional Information

Calories:

270 (83% from fat)

Protein:

5.2g

Fat:

25g (sat 5.7)

Carbohydrate:

8.6g

Fiber:

2.5g

Sodium:

211mg

Cholesterol:

14mg