I made this delicious recipe for lunch today based on a recipe by Living Eventfully that I of course found through Pinterest. I followed it pretty closely with a few distinct differences. One of which being that I didn’t feel like measuring anything! ;D
(Btw, I know the photo doesn’t look appetizing, but trust me, it’s incredible.)
Here’s her recipe and below are the changes I made:
1/3 pound sliced bacon (about 4 slices)
2 firm-ripe avocados, each pitted, peeled, and cut into 4 to 6 wedges
3 garlic cloves, minced
1/4 cup water
2 tablespoons fresh lime juice
1 1/2 teaspoons sugar
Freshly ground black pepper
2 tablespoons chopped cilantro
Cook bacon in a skillet over medium-low heat until crisp.
Drain bacon on paper towels. Remove pan from heat and pour the bacon fat into a bowl. Add 2 tbsp. bacon fat back into your skillet.
Divide the sliced avocado wedges among 4 plates.
Heat bacon fat over medium heat. Add garlic, 1/4 cup water, lime juice, and sugar and simmer for 1 minute, stirring.
Season with salt and pepper. Stir in cilantro.
Crumble the bacon in to the skillet.
Stir until combined.
Spoon over avocado wedges and serve immediately.
Lick your plate.
Here are my changes:
First, like I said, I didn’t bother measuring anything. I just threw in whatever amount I felt like!
I used bacon we had already cooked the day before and then refrigerated. I then used the skillet to warm up the bacon, therefore rendering out enough fat to cook the rest of the dressing. Side note, we used the Cold-Oven Method
to cook the bacon, and it was great! You should definitely try it!
Third, instead of garlic cloves, I’ve been using the refrigerated minced garlic in a squeeze bottle lately. Much easier especially if you don’t keep fresh on hand all the time like us.
, I added in some Garlicky Greens
we had left over from Wegman’s for a party. We got it from the catering department but that link will show you a recipe on how to make them yourself. They’re a bit salty and very garlicky so they were a great addition!
Finally, I added about a tablespoon of dijion mustard. Mmmmm a good decision!
My only other thoughts on this recipe are don’t both sharing! I ate the whole myself and LOVED IT. I will definitely be making this again, and if I do want to share, I’ll increase the recipe by a LOT. 😀