1 very ripe avocado
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 slices bacon, preferably nitrate-free
8 slices whole-wheat bread
4 medium leaves romaine lettuce
2 ripe medium tomatoes, sliced
Peel and pit the avocado. In a small bowl, mash the avocado with the lemon juice, salt and black pepper.
Heat a skillet over medium heat. Add the bacon and cook, turning two or three times, to the desired doneness, about 8 minutes for crispy.
Drain on paper towels.
Toast the bread.
To make the sandwiches, spread 1 tablespoon of the avocado mixture on each slice of toast. Place 2 pieces of bacon on half the pieces of toast, then top with a folded lettuce leaf and 2 slices of tomato. Top with the remaining toast. Cut in half and serve immediately.
Makes 4 servings
Serving Size: 1 sandwich
Per Serving: Calories 320; Total Fat 16g (Sat Fat 3.5g. Mono Fat 8.7g, Poly Fat 2.1g); Protein 15g; Carb 31g; Fiber 9g; Cholesterol 20mg; Sodium 730mg
Excellent Source of: Fiber, Folate, Manganese, Niacin, Phosphorus, Protein, Selenium, Thiamin, Vitamin A, Vitamin K
Good Source of: Copper, Iron, Magnesium, Pantothenic Acid, Potassium, Riboflavin, Vitamin B6, Zinc
Copyright 2016 Ellie Krieger All rights reserved