Avocado Salad with Lemon, Bacon and Watercress

I made this as a light lunch today. It was really good, but I don’t think I’m really into watercress. Next time, I’d use arugula probably. The combination of avocado and bacon is wonderful – you get the salty and creamy sensations in every bite, and the lemon makes it just a tiny bit tart. I cheated and cooked the bacon in the microwave so that it wouldn’t take as long, and it worked wonderfully!

Avocado Salad with Lemon, Bacon and Watercress

Avocado Salad with Lemon, Bacon and Watercress
Eat This Book – Tyler Florence

½ pound bacon
3 avocados, split, pitted and peeled
1 lemon, juiced
¼ cup extra-virgin olive oil
kosher salt and freshly ground black pepper
½ bunch watercress, stems trimmed

Preheat the oven to 375°F. Lay the bacon on a baking sheet lined with parchment and bake for 15 minutes, until crispy. Transfer the bacon to a plate lined with paper towels and let it drain for a couple of minutes.

Break or cut the avocados into chunks and arrange on a platter. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper. Scatter the watercress over the avocado and top with bacon.

MacGourmet Rating: 4 Stars


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