Move over sad, boring desk lunch. This BLT avocado stack fuses your favorite sandwich fillings with a healthy twist.

Classic sandwich fixings pile high in this quick and healthy BLT Avocado Stack! Made with just six ingredients, crispy bacon and creamy avocado top fresh lettuce, tomatoes, and red onions. This all gets drizzled in a lemony Paleo mayo that’s oh-so delish.

To make the mayo, start by adding the egg yolks, lemon juice and Dijon mustard to a food processor and blending on high 2 minutes. Slowly drizzle in the extra virgin olive oil as the food processor continues to blend. Adding the oil slowly ensures it emulsifies with the eggs. This is how you get a rich, velvety Paleo mayo!

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When the mayo is ready, assemble the salad fixings into a sandwich tower. Start placing two lettuce leaves on the bottom followed by red onions, tomatoes, more red onions, bacon and avocado. Drizzle the top with the mayo – It’s not required, but highly recommended!

What’s not optional is skipping the bacon. The salty, crunchy texture gives the stack the classic BLT-like feel we’re after. And it’s the perfect complement to the crisp, fresh veggies! I recommend you make extra bacon for dipping in the mayo.

Enjoy this sandwich stack for an everyday lunch or snack!

Megan Olson

BLT Avocado Stack (Plus: 2-Minute Creamy Blender Mayo)

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Total time:10 mins

Prep Time: 10 mins 10 minutes

Serves:1 stack

BLT Avocado Stack (Plus: 2-Minute Creamy Blender Mayo)

Recipe by: Megan Olson

This BLT avocado stack fuses your favorite sandwich fillings with a healthy twist.

Tools

• Blender

Ingredients

For the BLTA Stack:

• 4 large butter or iceberg lettuce leaves
• 3 red onions rings, thinly sliced
• 2 tomato slices
• 2-3 pieces of bacon, cooked and crispy
• 2 thick avocado slices

For the Paleo Mayo:

• 2 egg yolks
• ½ cup extra virgin olive oil
• 1 t lemon juice
• ½ t Dijon mustard

Instructions

• Assemble BLT Avocado Stack in the following order: lettuce leaves, red onions, tomatoes, bacon, and avocado. Optional: Drizzle with Paleo mayo (see how to make it below).
• Optional Paleo mayo: Add the egg yolks, lemon juice and Dijon mustard to a blender. Blend on high for 2 minutes, then very slowly add the extra virgin olive oil in a thin stream to emulsify. The mixture should be thick and creamy. Chill in the refrigerator until ready to use.

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