BLTR Avocado Toasts
with Arugula Salad
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, crispy bacon, sliced tomato, and radishes for a toast that’s 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.
Ingredients
4 ounce
Bacon
1 unit
Lemon
1 unit
Tomato
3 unit
Radishes
2 ounce
Arugula
4 slice
Sourdough Bread
(Contains Soy, Wheat)
1 cup
Guacamole
Not included in your delivery
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Heat a large, dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop.
• Meanwhile, wash and dry produce. Quarter lemon. Thinly slice tomato into rounds. Trim and thinly slice radishes into rounds.
• 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.
• Divide toasts between plates and spread with guacamole (one packet per slice); season with salt and pepper. Top with tomato, radishes, and bacon; season with salt and pepper. Garnish with a bit of salad if you like. Serve with remaining salad on the side.
