BLC (Bacon, Lettuce & Cucumber)

This easy recipe is an AIP take on the classic BLT! It is AIP, Paleo, Top 8 & Whole30 compliant.

I’ve always been a big lover of BLTs. When I gave up many of the essential ingredients for this classic sandwich on the AIP diet, I found myself craving an alternative. Mastering my Avocado Mayo was the first step. Next was replacing tomatoes with cucumbers (C for the T if you will). Finally, utilizing lettuce in lieu of bread, I found this simple concoction to be a true winner. It’s easy and delicious for either lunch or dinner. 

Jump to:

• Ingredients
• Instructions
• Equipment
• Top tip
• Recipe

Ingredients

• 1 Medium Avocado
• Avocado oil
• Water
• Apple Cider Vinegar 
• Salt
• Nitrate-free and sugar-free bacon
• Cucumber
• Lettuce Leaves (Butter, Romaine, Iceberg, etc)

See recipe card for quantities.

Instructions

1. Preheat oven to 450F.
2. Put bacon slices on a wire rack over a baking sheet.
3. Bake bacon for 18-20 minutes, or until crispy.
4. While bacon is cooking, remove seeds (optional) and chop cucumber into small, bite-sized pieces.
5. Prep Avocado Mayo by combining ingredients in a blender and blending until smooth.
6. Rinse and spin or pat dry lettuce leaves.
7. Assemble BLCs by dabbing 1-2 tablespoon of avocado mayo, cucumber, and 2 bacon slices per leaf.
8. Serve immediately.

Hint: Place the bacon slices on a wire rack for perfect crispiness.

Equipment

You will need a blender to make the Avocado Mayo.

Top tip

1. Save the leftover bacon fat collected on the baking sheet by transferring it to a jar and freezing it for future cooking.
2. ​Mix the avocado pit into the mayo and a lemon wedge on top to keep it fresh in the fridge longer.
3. Romaine lettuce is my favorite for this recipe, but Butter and Iceberg lettuce work well also.

Recipe