Ingredients
Scale
- 6–12 pieces Bacon*
- 1 cup Cherry Tomatoes
- 4–6 Butter Lettuce Leaves
- Avocado Mayonnaise:
- 1 egg yolk
- 1/4 cup Avocado oil
- 1 tsp mustard
- 1 tbsp lemon juice
- 1/2 tbsp white wine vinegar
- 1 small or 1/2 large Avocado
- salt and pepper, to taste
Instructions
- Cook bacon in preferred method of cooking (I like to bake mine).
- Slice cherry tomatoes in half.
- To make Mayo: put egg yolk, mustard, lemon juice and white wine vinegar in a bowl and whisk thoroughly (or use an immersion blender). Whisk it well, making sure that it is fully incorporated.
- Slowly drizzle in Avocado oil, a little at a time, all the while whisking, until it begins to thicken. You have to really whisk hard (if you’re using an immersion blender, it’s much easier).
- In a separate bowl, mash Avocado well with the back of a fork until it’s got a creamy consistency. Add it to the bowl of mayo and whisk until well incorporated. Season to taste with salt and pepper.
- To assemble: put some bacon slices in a butter lettuce leaf, top with sliced cherry tomatoes then drizzle Avocado mayo on top.