Sometimes, it’s the littlest things that can make you say “wow”. I needed to create an avocado recipe and I had no idea where I was going to begin. Don’t get me wrong, I love avocados – a lot. I eat several of them a week. But coming up with an avocado recipe that is a game changer, that’s a different story. I needed something that was beyond the standard guacamole.
Growing up in California, I ate avocados all of the time. In fact, my favorite sandwich of all time is a BLTA. Crisp bacon, crunchy lettuce, juicy tomato and sweet avocados sandwiched between tangy sourdough bread with gobs of mayo will make me swoon every. single. time.
I was brainstorming with my husband about avocado recipes and his first contribution was “Bacon Wrapped Avocado”. Sounds interesting, but as a food blogger you have to consider the end photograph and I just kept visualizing a blob of brown bacon. Not so pretty, but I bet it would be incredibly tasty. Then I moved on to Avocado Creme Brulee, but it’s been done and I wanted something a little more “home cook friendly”. My next thought was an Avocado Panna Cotta (like this beautiful specimen from Winnie @ Healthy Green Kitchen) with something savory on top, but I just couldn’t wrap my mind around it completely. Then it hit me. What about incorporating the husbands bacon & avocado idea into a a BLTA, but deconstructed?
LIGHT BULB!
I knew I had to make it. I went for a cubed rustic bread that would stand up to the juicy tomatoes and mayonnaise and added in oven-friendly chiffonade spinach in lieu of watery iceberg. Lastly I added crisp bacon bits and a dash of S&P and we were off to the races. I stuffed it into avocado halves that were brushed with a bit of lemon juice to keep them from turning brown and baked them for 10 minutes to crisp up the bread stuffing.
Husbands comments: “mmmm” “wow” “yum” (Or something like that)
My comments: “We need to eat this again, tomorrow and the next day and the next day”.
It’s really good. Really.
It’s a quick and easy dish to make and if you love BLTA’s like I do, you will be glad you did. Enjoy!!
BLT Stuffed Avocado
Ingredients
- 2 large Hass Avocados
- 1 teaspoon lemon juice
- 1 ½ cups small cubed rustic bread
- 1 medium tomato cored, diced
- ⅓ cup spinach leaves thinly sliced
- ¼ cup cooked bacon chopped
- 2 tablespoons mayonnaise
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400 degrees F. Halve the avocados and pit. Brush inside and out with the lemon juice. Place on a parchment lined baking sheet. Set aside.
- In a medium bowl add the bread, tomato, spinach, bacon, mayonnaise, salt and pepper. Toss lightly to combine. Fill each avocado half with ¼ of the bread mixture, packing lightly.
- Bake for 10-13 minutes, or until the bread stuffing begins to brown. Remove and serve immediately.
Nutrition
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Recipe By:
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
I love avocoados, and can see right now that I’m going to have to buy them by the case from now on. Sure wish we could grow them here! Wonderful recipe – can’t wait to try them!!!
I was eager to try it, but I didn’t have any country bread or spinach so I substituted English muffin and kale. Then I added 1T. of minced onion per avocado. It was excellent too. I still want to try it with spinach and some country bread sometime just to see if there is any difference in the taste.
How did I not think of this?!? This would be a perfect weekend lunch. 🙂
when do you peel the avocado?
Peel, halve and pit. Sorry I will update the recipe.
What a fantastic idea and they look great, thanks for sharing!
I’ve been trying to like avocados for weeks now. This is the first recipe I have actually loved!
Thank you for this imaginative recipe. I’ve been searching for a way to use avocado in something other than gucamole. What a great idea!!! I’ve found that the avocado turns dark even when I juice it up. Would it have an adverse affect on the recipe if I prepared the stuffing before halving the advocado ?
Oh yes…make it before you slice the avos. And eat them right away so they don’t oxidize. Enjoy!!!
This looks delicious. Would you mind if I used it on my site
thanks for commenting Joe. If you’d like to link up to this recipe, I am ok with that, but I do not allow my photos or recipe to used. Thanks.
Yummmmm…I am trying this tomorrow!!! Sounds SCRUMPTOUS!!!
This is a game changer recipe for sure! you are brilliant. Yum
This sounds amazing. I wasn’t introduced to the avocado until i was in my early twenties! I’ve been making up my time not eating them for all these years! THis looks great!
They are so delish! You should try tossing in olive oil and lemon juice and grilling on a grill pan, then add to a fresh tomato salad. OH to the MY. It’s incredible!
I could taste test those all week! Looks delicious!
Don’t you love when you’re brainstorming a recipe, and then something brilliant just snaps into place? This clearly happens to you often…and you’ve done it again with this avocado goodness.
You’re so sweet Dara. It was a fun one to make and delish to eat. I may be addicted to it and am already craving making it again. 🙂 I’m also craving your Canadian Bloody Mary. YUM!!!
I’ll be right over……………
I wish……………………. 🙂
Holy smokes lady! This is delicious!!
They were realllllllllly good Miss. I need to make them again…like tomorrow. Testing – of course. 🙂