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Avocados with Warm Bacon Parsley Vinaigrette

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Avocados with Warm Bacon Parsley Vinaigrette

Avocados with Warm Bacon Parsley Vinaigrette
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total prep 270 calories/serving
Crunchy bacon brings out the smokiness of a good Hass avocado, and the sharp vinaigrette helps cut its richness.


  • 1/3 pound bacon, sliced thinly
  • 2 firm-ripe avocados, pitted, peeled, and each cut into 4 to 6 wedges
  • 3 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon sugar
  • kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped flat-leaf parsley


  • 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 tablespoons of bacon fat.
  • Heat reserved bacon fat over medium heat. Add garlic, 1⁄4 cup water (carefully, because it will sputter a little), 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.