BLTR Avocado Toasts
with Arugula Salad | 2 servings
Sometimes, the key to creating a great dish is just combining everything you love to eat. Case in point: this tasty toast! Our chefs took the best parts of a BLT and avocado toast and combined them—with a few flavorful twists—to create the world’s greatest lunch mash-up. Toasted sourdough bread is piled with guacamole, sliced tomato and radishes, and crispy bacon for a toast as colorful as it is hearty and delicious. On the side (or atop your toast—you do you!), there’s a lemony arugula salad. Goodbye, sad lunches of the past!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Soy, Wheat)
Not included in your delivery
Heat a large, dry pan over medium-high heat. Carefully add bacon* in a single layer; cook, turning occasionally, until crispy, 6-10 minutes. (TIP: Lower heat if bacon begins to brown too quickly.) Turn off heat and transfer to a paper-towel-lined plate. Once bacon is cool enough to handle, roughly chop.
Meanwhile, wash and dry all produce. Thinly slice tomato into rounds. Trim and thinly slice radishes into rounds. Quarter lemon.
In a large bowl, toss arugula with a drizzle of olive oil and lemon juice to taste; season generously with salt and pepper.
Toast sourdough until golden brown.
Spread toast with guacamole (1 packet per slice); season with salt and pepper. Top with tomato, radishes, and bacon. Season with salt and pepper. Garnish with a bit of arugula salad if you like. Serve with remaining salad on the side.
Bacon is fully cooked when internal temperature reaches 145°.