Ingredients
Scale
- 4 strips bacon (make sure it’s Whole30-compliant if necessary)
- 3 avocados (see notes)
- ⅓ cup diced pineapple, from fresh or 1 (8 oz.) can crushed pineapple in 100% juice
- 1.5 tablespooons lime juice, plus more if necessary
- 1.5 teaspoons fine sea salt, plus more if necessary
Instructions
Lay the bacon in a cold, non-stick medium skillet. Turn the heat to medium and let the bacon cook until brown (but not TOO crispy), about 8 minutes. Flip each piece and cook until the second side is also brown. Remove to a plate lined with paper towels to drain.
Safest way to cut an avocado: Since we’re using the whole avocado, start by cutting it in half from top (root end) to bottom, arcing the knife around the pit. Then repeat this, cutting the avocado in half again perpendicular so you have 4 equal sections. Now simply pull the four sections away from the pit and discard the pit. See? No need to thwack the pit with a knife and accidentally cut your thumb.
If using fresh pineapple, reserve some of the juice. If using canned crushed pineapple, drain but reserve the juice.
Mash up the avocados and add the pineapple, 2 teaspoons of the pineapple juice, lime juice and salt. Dice or crumble 3 of the bacon strips into small little nuggets and stir those in. Taste, keeping in mind the bacon also adds salt. Add more salt, pineapple juice or lime juice if necessary. Dollop into a serving bowl and crumble the last bacon strip over the top. Serve immediately.
- Prep Time: 10
- Cook Time: 10
Nutrition
- Serving Size: 6
- Calories: 227