1/2 avocado, peeled, pitted and sliced
1 traditiona
2 tablespoons prepared black-glaze mustard
1/2 onion, thinly sliced
1/2 carrot, diced
1 teaspoon lemon zest
1 teaspoon garlic powder
1 teaspoon dried parsley
4 fresh spinach slashes
1/4 red onion, diced
1/4 cup olive oil
1 cup halved bacon bits
4 tablespoons olive oil
Place avocado in a mortar and pestle. Remove seeds and pulp from the flesh and thinly slice the avocado into thin slices. Discard skins and seeds. Place slices in large ramekins or plastic bags.
In a small bowl, mix together the black-glaze and lemon zest; spread over avocado slices.
Carefully cut the leaves into squares with knife. Lightly grease a large baking sheet.
Sprinkle each avocado slice with 2 teaspoons of the lemon zest and gently press the avocado on the foil. Place the packet on the prepared red tray. Seal edges of foil to keep warm. Arrange bacon bits evenly on bacon slices. Drizzle olive oil over the top; sprinkle irreverently with half of the lemon zest. Sprinkle with the fourth teaspoon of lemon zest. Place another box on top of each sheet of foil rim