A twist to traditional guacamole mirroring a good BLT sandwich.
By / Photography By Jennifer Rubenstein | January 16, 2015


Cut the bacon with scissors into a skillet and fry until crisp.  Remove bacon and let cool.

Pit and scoop avocados into a bowl with the garlic, onions, lime juice and salt and pepper.  Mash with a fork or a potato masher until a paste has been made.  Add in the jalapeƱos, cilantro and  tomatoes and mix well with a fork.  

Add chopped Napa cabbage to a dish, top with guacamole and sprinkle the bacon on the top of the guacamole.  Enjoy with chips or raw vegetables.  



  • 2 ripe avocados
  • 6 slices bacon roughly chopped
  • 1 clove minced garlic
  • 1/2 lime juiced
  • 1/4 onion finely chopped
  • 3/4 cup chopped tomatoes
  • 1 jalapeƱo pepper finely chopped
  • 2 cups chopped Napa cabbage
  • 1/4 cup cilantro
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