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
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
Labels: avocado, bacon, eat this book, tyler florence, watercress