Sunday, August 31, 2014

Bacon and Avocado Macaroni Salad

So D either developed or just never expressed his dislike of lime juice.  If something calls for 1 TBSP, he seems to half it and even then his review of whatever is, "Too much lime."  I don't think that can be possible so it makes things interesting.  Anyway I came across this recipe and said, "Lemon juice and it's different."  So we tried it.

Different is an apt description.  It wasn't bad.  It wasn't great.  It was different.  I thought there was too much lemon.  Our avocado was mushy so we put it in the dressing.  Well, avocado, lemon and thyme...well it's different.  I could have again, but definitely not with anything involving cumin.  Of course, I could see subbing cumin in for the thyme and it would be less "different."


Bacon and Avocado Macaroni Salad

From Damn Delicious
Prep Time: 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 4 servings

12 ounces elbows pasta
5 slices bacon, diced
2 avocados, halved, seeded, peeled and diced
Kosher salt and freshly ground black pepper, to taste
2 teaspoons fresh thyme leaves, for garnish

3/4 cup mayonnaise
1/4 cup freshly squeezed lemon juice
1 1/2 tablespoons lemon zest
1 tablespoon sugar
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil

To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste.

Serve immediately, garnished with thyme. Adapted from The Cozy Apron

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