Place 6 slice bacon cooked until crispy, crumbled slices in a cold Skillet, then set over medium heat. Cook, turning occasionally, for 8–10 minutes until deeply golden and crispy. Transfer to a Paper Towel-lined plate to drain. Once cool, crumble into bite-sized pieces.

In a small Mixing Bowl, whisk together the 3 tbsp extra-virgin olive oil, fresh 2 tbsp lemon juice freshly squeezed, 1 tbsp Dijon mustard, and minced 1 clove garlic minced until emulsified. Season with ½ tsp kosher salt and freshly ground ¼ tsp black pepper freshly ground. Taste and adjust acidity or seasoning as needed.

Use the stem-flick test before cutting: flick off the small nub at the top. Green underneath means it's ready. Won't budge means it needs more time at room temperature. Missing nub or brown underneath means it may be overripe or bruised inside. Don't squeeze repeatedly — it causes bruising. If still firm, leave it on the counter away from direct sunlight until it yields gently to light pressure, which can take one to several days. Once ripe, rinse under cool water and place on a stable Cutting Board with a sharp Knife.

1. HALVE: Hold the avocado steady on a Cutting Board. Cut lengthwise around the pit along the natural seam with a sharp Chef's Knife. Twist the two halves apart. One half will hold the pit. 2. REMOVE PIT: Use a large spoon to scoop the pit out. Do not strike it with a knife blade — this risks injury. A folded kitchen towel to grip and twist the pit free also works. 3. PEEL OR SCOOP: Peel the skin away with your fingers or a spoon, or scoop the flesh out whole with a large spoon to keep it intact for slicing. 4. SLICE: Place the flesh flat-side down and cut into even slices about a quarter inch thick. For a fan, keep slices together and press gently to spread. For diced, score in a crosshatch while still in the skin and scoop out the cubes. 5. TIMING: Takes 2 to 5 minutes total. No heat required. Work quickly once cut — avocado flesh oxidizes and browns on exposure to air.