Avocado Salad with Lemon, Bacon and Watercress

Recipe

4 slices bacon
3 avocados, halved and pitted
1/2 bunch watercress, stems trimmed
1 lemon, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
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Preheat the oven to 400 degrees F.

Lay the bacon in a saute pan and bake for 15 minutes,
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until crispy. Transfer the bacon to a plate lined with paper towels and let it drain for a couple of minutes.

Scoop out each half of the avocado using an oversized spoon and arrange on a platter.
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Scatter the watercress over the avocado and crumble the bacon over the top. Drizzle with the lemon juice and olive oil and sprinkle with salt and pepper.
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