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–+ servings

BLC (Bacon, Lettuce & Cucumber)

This easy recipe is an AIP take on the classic BLT! It is AIP, Whole30 & Top 8 Compliant.
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Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Servings 1 person
Calories 390 kcal

Ingredients
  

BLC

  • 6 slices nitrate-free and sugar-free bacon
  • 3 lettuce leaves (Romaine, Butter, Iceberg)
  • ½ cup english cucumber, chopped and seeds removed

Avocado Mayo

  • 1 medium avocado (¾ mashed)
  • ¼ cup avocado oil
  • ¼ cup water
  • 1½ teaspoon apple cider vinegar
  • ½ teaspoon salt

Instructions
 

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

Notes

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

Nutrition

Serving: 1gCalories: 390kcalCarbohydrates: 1.03gProtein: 26.67gFat: 30.08gSaturated Fat: 9.9gCholesterol: 79mgSodium: 1663mgPotassium: 407mgVitamin A: 8IUCalcium: 8mg
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