BLT Guacamole

by Kristie on July 27, 2012

in Nourish

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.

BLT Guacamole
#ratingval# from #reviews# reviews
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Recipe Type: Appetizer
Author: Kristie Webber
Prep time: 5 mins
Total time: 5 mins
Serves: 2-4
Traditional BLT flavors ditch their mayonnaise and bread chains and anchors, and attach themselves to Mexican tradition.
Ingredients
  • 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
Instructions
  1. Pit the avocados and scoop the flesh into a medium bowl
  2. Add salt, pepper, and lime juice to the avocado, and smash with a fork or potato masher until only slightly chunky
  3. Stir in remaining ingredients and taste
  4. Add more salt and pepper as necessary
  5. Serve with chips. Or with spoons.
Notes

*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.

2.2.8

 

 

Kelli July 29, 2012 at 7:54 am

At first I wasn’t sure about putting bacon in guacamole. I consider myself to be a guac snob, and the title of this scared me. It looks amazing, though, and not at all like the guac my friend’s mom once made that had mayo in it.

Anna Hettick July 30, 2012 at 5:36 pm

This looks amazing to me!!!

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