I spent many years avoiding BLTs because I hate mayonnaise. And I spent many years avoiding guacamole because I thought it looked like nasal gunk. Then someone turned me on to the idea of using avocados instead of mayo to dress a BLT, and lo! It was delicious. Why shouldn’t it be? I mean, bread and bacon in one place? Yes, yes, a thousand times, yes. Add the fresh tang of tomatoes and the creamy lightness of avocado, and WHAM. A winning flavor combination.
Then, while attending a seminar on authentic Mexican food run by culinary giant Rick Bayless, I was introduced to the idea of BLT guacamole. When I was revived from my awesome-induced fainting spell, I gave the combination a taste. ERMAHGERD! Life-changing. Did it look like snot? Yes it did. But it tasted like angels. And that’s what matters.
I’ve since adapted it a little here and there to make it sing in a way that I love, and I think you’ll be into it too. Low-carbers will delight in this recipe, and carb-lovers can just add chips or hunks of chewy pitas. There is not a universe in which you won’t love this.
- 3 ripe Haas avocados
- 1 large slicing tomato, diced
- 1 lime, halved
- 6 slices bacon, diced and cooked*
- 2 T minced red onion
- 1/4 C parsley, chopped**
- salt and pepper to taste
- Pit the avocados and scoop the flesh into a medium bowl
- Add salt, pepper, and lime juice to the avocado, and smash with a fork or potato masher until only slightly chunky
- Stir in remaining ingredients and taste
- Add more salt and pepper as necessary
- Serve with chips. Or with spoons.
*I like my bacon chewy, so I leave it that way. Also, I like to drizzle a little of the bacon fat in with the guac. Don’t you judge me.
**You can use lettuce, but I sub parsley because I just adore the fresh bite it adds. Something green, all the same.