Take a look at these recipes and be inspired to dress up your next meal with bacon and avocado
Avocados taste great on their own, but combine it with bacon for a delicious meal that is packed full of flavor.
Avocados are creamy and delicious on their own, but pair them with bacon and a new dream team combination is born. So, next time you’re thinking of a great meal to make for dinner or a quick snack, think about this duo and whip up a tasty meal. For some bacon and avocado inspiration, we’ve rounded up some of our favorite recipes.
Avocados are also a healthy part of any meal. They are rich in the good kind of fat (polyunsaturated and monounsaturated) as well as high in vitamin C and vitamin B-6. Avocados are also a good source of protein. This superfood tastes great on its own, but combine it with bacon for a delicious meal that is packed full of flavor.
Try spreading an avocado spread on a tortilla with crumbled bacon, turkey, and cheese for a spicy Mexican twist on a classic club sandwich. Or bake an egg inside an avocado halve and top it with crispy bacon. You can even incorporate bacon and avocado into some classic favorites like a grilled cheese sandwich.
Whatever you are making, try to incorporate bacon and avocados for a new and delicious twist on any meal. Look for avocados that are ripe and not too firm to the touch. Take a look at these recipes and be inspired to dress up your next meal with bacon and avocado.
Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.
Avocado Bacon Grilled Chicken Sandwich
Some people just love their chicken. Some people love their beef. So why don’t we please them both on this Memorial Day weekend? This is the perfect grilled chicken sandwich and then we add crispy bacon and creamy avocado to just put it over the top.
My favorite go-to chicken marinade recipe is this one — THE BEST CHICKEN MARINADE RECIPE . This grilled chicken sandwich uses a simpler variation of that recipe and makes the most flavorful and juicy chicken! The beauty of it is that it only needs about 30 minutes to marinate the chicken.
My husband has big plans for this Memorial Day feast. He has already set his sights on smoking baby back ribs , grilling up some burgers, and of course making this Avocado Bacon Grilled Chicken Sandwich. We better start inviting some people over to help us eat all of this food!
When making the chicken marinade, let it marinate for about 30 minutes. I always pierce my chicken breast with a fork to let the marinade penetrate throughout the chicken. Preheat the grill to medium heat. Give a quick brush on the grill with some oil to prevent sticking.
Cook the chicken for approximately 5-6 minutes per side, depending on the thickness of the chicken. You can always pick up thinly sliced chicken breasts and they will be cooked through very quickly. The internal temperature of the chicken should reach 165 degrees.
Bacon Avocado Fries
You can't say no to anything wrapped in bacon. These low-carb "fries" turn a regular slice of avocado into something extraordinary. We've included an oven-baked version as well as an air fryer version down below. If you've made these, be sure to leave us a comment and rate the recipe!
ranch dressing, for serving
- Preheat oven to 425º. Slice each avocado into 8 equally-sized wedges. Wrap each wedge in bacon, cutting bacon if needed. Place on a baking sheet, seam side down.
- Bake until bacon is cooked through and crispy, 12 to 15 minutes.
- Serve with ranch dressing.
- Slice each avocado into 8 equally-sized wedges. Wrap each wedge with a strip of bacon, cutting bacon if needed.
- Working in batches, arrange in air fryer basket in a single layer. Cook at 400° for 8 minutes until bacon is cooked through and crispy.
- Serve warm with ranch.
Nutrition (per serving): 120 calories, 4 g protein, 3 g carbohydrates, 2 g fiber, 0 g sugar, 11 g fat, 2 g saturated fat, 190 mg sodium
Mushroom & Bacon Salsa stuffed Avocado – Breakfast is served/>by South African Mushroom Farmers' Association
Mushroom and Bacon Salsa Stuffed Avocado: Seriously delicious! Image: South African Mushroom Farmer's Association
If food is your love language, we’ve got a great recipe for Mother’s Day. If you’re looking for something to spoil mum with for breakfast in bed, these Mushroom & Bacon Salsa stuffed Avocado will do the trick. Make them for your mum, or you can help dad with the prep. It’s quick, easy and delicious.
Bacon and avocado go well together due to the salty bacon lifting the flavour of the avo. You’ll be happy to know that mushrooms are an umami flavour bomb to this great bowl too. For the best results, mash the avo up in the halved shell or you can remove it, and mix it in a bowl with the cooked ingredients and spoon it back in.
All of your preparation time is less than 20 minutes, making it a great breakfast on Sunday morning. If mum likes spicy food, add a few slices of fresh chillies or chilli flakes for that extra kick.
Mother’s Day is here and what better way to start the day with than breakfast in bed in the form of Mushroom & Bacon Salsa stuffed Avocado.
Bacon Wrapped Avocado Fries
Bacon and avocado make a great combination, so you can imagine how these bacon wrapped avocado fries taste.
The other day, reader Ed left me a comment, pointing me to a recipe post for bacon wrapped sweet potato fries and asked me to do one with avocados. The fries looked amazing. And I love the idea of mixing the sweet and the salty. I might use them as a Thanksgiving side dish instead of the traditional roasted sweet potatoes.
But first, I experimented with trying bacon wrapped avocado fries. The tricky thing with avocados is that you don’t want to heat them up too long or they turn quite bitter. My first attempt, I used raw bacon. The raw regular slices (don’t use thick cut) wrapped and stretched around the avocado slices perfectly. Unfortunately it took more than 20 minutes to get the bacon very crisp, which is the way I like my bacon.
This caused the avocado to be quite bitter. So I tried again, this time with the precooked bacon strips you can purchase at Costco. Because they are precooked, they don’t stretch as easily, but the strips are not cooked until crisp so they do have some stretch left in them. I was able to carefully wrap them around the avocado slices. I just had to make the avocado fries shorter and thinner. I only needed to bake them for 5-10 minutes before the bacon was ready.
These bacon wrapped avocado fries make a really fun appetizer. I definitely plan on making them for a party in the future.
Vegan Avocado Pesto Grilled Cheese
Ever wanted to feel the joys of a classic grilled cheese sandwich again, after transitioning to veganism? With this quick recipe, you&rsquoll never be able to tell the difference! This is a mouthful of different textures &ndash the crunchy bread, the creamy avocado slices, and the soft pesto sauce &ndash it makes for a special treat!
10 Eye-Popping Avocado Appetizers
Here are 10 of our very favorite appetizer recipes starring glorious avocados -- the non guacamole edition, that is. We love &aposem as quick snacks, as impressive party appetizers, and sometimes as simple healthy lunches.
The 10 Best Avocado Appetizers
"A light, healthy tapa that goes best with crisp white wines and crunchy bread. Try experimenting with a variety of different vegetables, spices, and vinegars." -- La Cocina de Redondita
"A new twist on regular egg salad! This is so good and I am always asked for the recipe. Hope you enjoy it as much as we do! Serve on lettuce leaves or your favorite cracker." -- tracy918
Fresh and healthy, with simple flavor from cilantro, lime, and chili powder.
"Refreshing, healthy, and so-tasty appetizer that takes just minutes to prepare but looks exotic." -- amoli
Crunchy on the outside, creamy on the inside, dip it in the zesty sauce for an all-in-one flavor explosion.
"Corn tortillas topped with beans, beef, sliced avocado, and all the delicious taco toppings you can imagine!" -- suesue
"The contrast between the soft and fresh avocado and the creaminess of a poached egg is brilliant. Good thing is it&aposs also very healthy and satisfying." -- NYJEN
"Very clean and simple, but still very tasty. Turned out great!" -- jmb275
"An egg salad sandwich without the eggs." -- TheSavageGourmet
"Avocado and ricotta cheese is a very delicious combination that&aposs sort of unusual, and yet familiar at the same time," says Chef John. "These beauties would make for a great appetizer or snack in time for the height of entertaining season. Start spreading the news!"
If this seems strangely familiar, it's because it's at the center of our (much-loved) avocado egg-in-a-hole toast. We make this variation when we're trying to cut back on the carbs. And thanks to the bacon and cheese, we don't miss the sourdough one bit.
In order to fit the egg, you'll need to cut a bigger hole in the center of each avo. Dice up the scraps and use it for garnish! Also, don't freak out when the egg whites inevitably spread everywhere in the pan. They'll get super crispy, which is a nice contrast to the creamy avocado and runny yolk.
Freshly ground black pepper
slices cooked bacon, crumbled
- Cut avocado in half and remove pit. Lay avocado halves on their sides and carefully cut lengthwise into 2 thick slices each. Hollow out middles with a paring knife.
- In a large, nonstick skillet over medium-low heat, melt 1 tablespoon butter. Place avocado slices into skillet and crack an egg into the center. Season with salt and pepper.
- Cover skillet and cook until egg is cooked to your desired doneness, about 5 minutes for a just runny egg. Sprinkle cheese on top of each slice, cover with lid again and cook until the cheese is melted, a minute more.
- Repeat with remaining ingredients. Garnish with bacon and green onions.
Nutrition (per serving): 340 calories, 12 g protein, 10 g carbohydrates, 7 g fiber, 1 g sugar, 30 g fat, 9 g saturated fat, 240 mg sodium
Avocado Deviled Eggs
Yield: 12 servings
prep time: 30 minutes
cook time: 15 minutes
total time: 45 minutes
So much better than your traditional-style deviled eggs! Loaded with avocado and crisp bacon bits. Can be made up to 3 hours ahead!
- 2 slices bacon, diced
- 6 large eggs
- 1 avocado, halved, seeded and peeled
- 2 tablespoons chopped fresh cilantro leaves
- 1 tablespoon freshly squeezed lemon juice
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon cayenne pepper
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate set aside.
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat set aside for 8-10 minutes.
- Drain well and let cool before peeling and cutting the eggs in half lengthwise, reserving the yolks.
- In a small bowl, mash the yolks and avocado with a fork until chunky. Stir in cilantro, lemon juice and lemon zest season with salt and pepper, to taste.
- Use a pastry bag fitted with decorative tip #1M to pipe into the eggs, topped with bacon and garnished with chives and cayenne pepper, if desired.*
*This can be prepped ahead of time and stored in the refrigerator, covered, for up to 3 hours.
With summer tomatoes at their peak, this is the best time to enjoy these yummy sandwiches, perfect for lunch or school. For a low-carb BLT you might also like my BLT Lettuce wraps! Try them with avocado too!
I love a BLT for lunch, if made with center cut bacon and whole grain bread it’s lighter than a traditional BLT and a great sandwich to pack for lunch. Swapping the mayo for the avocado adds some healthy fats that you can mash up or leave sliced.
For lettuce I used what I had on hand, which happened to be arugula – use romaine, or whatever you like. If you don’t eat pork, of course turkey bacon would work. For picky kids, cater to their taste if they don’t like one of the ingredients, leave it out or swap it for something else.
To make this even lighter, serve open faced and save on calories, carbs and points (6 points vs 8 points). With a light soup on the side like cream of zucchini or creamy cauliflower (you can put the soup in a thermos for lunch on the go) you’ll have yourself a satisfying meal.