Sometimes the best things are the simplest. Like this super easy dish I made the other day that is composed of some of my favourite things: avocado, bacon and parsley.
It's light. It's creamy. It's salty. It's crispy. It's slightly tart. It's slightly sweet.
It's amazingly delicious.
When I came across this recipe, I knew I had to try it out. I was not disappointed. It makes for a quick meal, and just enough indulgence with the bacon and creamy avocado to be satisfying without being overindulgent.
Avocado with Warm Bacon Parsley Vinaigrette
Adapted from Elizabeth's Edible
2 rashers smoked bacon
1 firm-ripe avocados, pitted, peeled, and cut into quarters lengthwise
1 clove garlic, finely minced
Juice of 1/2 large lemon
1 teaspoon honey
2 tablespoons fresh parsley, finely chopped
Sea salt and freshly ground pepper, to taste
Cook bacon rashers in a small frying pan over medium-low heat until crisp. Remove to a plate lined with paper towel and set aside to cool. Once cool, chop up the bacon.
Return the pan with the bacon fat to the stove and increase the heat to medium. Add the minced garlic, 2 tablespoons water, the lemon juice, and honey and simmer for 1 minute, stirring.
Stir in parsley and bacon, and season with salt and pepper. If the vinaigrette is drying too fast, add a little more water. Taste and adjust the seasonings with either more salt or honey, if needed.
Immediately pour vinaigrette over the avocado wedges and enjoy!