So, I’ve been obsessed with avocados lately (you may have noticed here, here or here). For those of you who don’t get the allure of these creamy, tasty beauties – there’s no end in sight to my avocado madness. Sorry / not sorry. I’ve also eaten my fair share of bacon lately, so I thought it high time to combine the two.
While most avocados I eat end up smashed into something or kind of squished on top of something else, there’s something really elegant about just eating an avocado – you know, with a fork or a spoon. People call avocados “nature’s butter,” so if you’ve ever dreamt of eating butter with a spoon (I haven’t, but no judgement), here’s your chance.
Because this is a dish of simplicity, make sure your avocados are perfect – save the overly ripe ones for guacamole, and go for the just-ripe ones here. It’s ok if they’re a little toothsome. Also, you want to use good bacon for this (more on that here) – save the cheap stuff for something else.
One last thing – make sure your dinner guests are sitting down and waiting while you finish this dish. You’ll want to eat it immediately. Because cold bacon dressing and warm bacon dressing are at polar opposite ends of a very porky spectrum.
- 2 slices smoked bacon, cut crosswise into 1/2-inch strips
- 2 tablespoons fresh lime juice
- 1 tablespoon minced shallot
- 1/2 teaspoon sriracha
- 1 tablespoon chopped fresh parsley leaves (cilantro is good here as well)
- 1 avocado, peeled, pitted and cut into 6 wedges
- In large skillet, cook bacon over medium-high heat 4 to 6 minutes or until crisp, stirring frequently. With slotted spoon, transfer bacon to paper towel to drain; keep bacon drippings in pan.
- Add lime juice, shallot and sriracha to skillet; cook 1 minute, stirring constantly. Remove skillet from heat; stir in parsley and bacon. Pour dressing over avocado wedges and serve immediately.