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Share your recipes May 2013

Food Ventures

Avocados with Warm Bacon Parsley Vinaigrette

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(Courtesy of The Sunset Essential Western Cookbook.)

Serves 4 as a first course/ 20 minutes preparation. Crunchy bacon brings out the smokiness of the avocado, and the sharp vinaigrette helps cut its richness.


1/3 pound thin-sliced bacon

2 firm-ripe avocados, pitted, peeled, and each cut into 4 to 6 wedges

3 garlic cloves, minced

2 tablespoons lemon juice

1 teaspoon sugar

Kosher salt and pepper

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 bacon fat.

Divide avocado wedges among plates.

Heat reserved bacon fat over medium heat. Add garlic, ¼ 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.

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Mother’s Day Recipes and Cookbooks


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