Avocado salad with lemon, bacon and watercress

May 25, 2005

MAKES 4 TO 6 SERVINGS

1/2 pound sliced bacon
3 avocados split, pitted and peeled
Juice of one lemon
1/4 cup of extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 bunch of watercress, stems trimmed

Preheat oven to 375 degrees. Lay the bacon on a baking sheet lined with parchment paper 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 the bacon.

Nutrition facts per serving: 597 calories, 59 g fat, 13 g saturated fat, 39 mg cholesterol, 13 g carbohydrates, 9 g protein, 488 mg sodium, 9 g fiber

From Eat This Book: Cooking With Global Fresh Flavors