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Using less bacon is healthier for you and the planet, but you don’t have to give up its hard-to-beat flavor. Instead, layer in complementary tastes and textures. In this newfangled classic, the onion adds extra crispness, the avocado “mayo” provides creaminess and the basil gives a shot of herbaceous freshness. You’ll be keener
on this greener BLT.
Serves 4
8 ounces sliced organic turkey or uncured pork bacon
1 Hass avocado, pitted and peeled
Juice of 1 lime (about 2 tablespoons)
3 tablespoons mayonnaise
1⁄8 teaspoon sea salt, or to taste
1⁄8 teaspoon freshly ground black pepper, or to taste
2 medium vine-ripened tomatoes, cut into ¼-inch-thick rounds
8 thick slices whole-grain bread
4 romaine lettuce leaves, torn into large pieces
8 large fresh basil leaves
1⁄3 cup thinly sliced red onion
Place the bacon on an unbleached paper towel on a microwave-safe dish and cover with another paper towel. “Micro-roast” (cook in the microwave oven*) on high to desired crispness, about 4 minutes. Set aside to drain on another paper towel. Mash the avocado with a fork in a medium bowl or using a mortar and pestle until smooth. Add 1 tablespoon of the lime juice and the mayonnaise and stir until well combined. Season with salt and pepper. (It’s OK if it’s a little lumpy.) Sprinkle the tomatoes with the remaining lime juice and strain off excess liquid into a small bowl or cup. (Enjoy the strained tomato-lime juice as a refreshing drink—or “shot.”) Meanwhile, spread half of the avocado mixture on 1 side of 4 of the bread slices. Top each with the bacon, then the lettuce, basil, tomato and onion. Spread the remaining avocado mixture over the remaining 4 bread slices. Top with remaining slices.
*Microwave cooking times will vary.
Jackie Newgent, RD, is an eco-cuisine expert and culinary nutritionist. This recipe is excerpted from Jackie’s latest, Big Green Cookbook (Wiley, 2009). Learn more about Jackie here.
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