Out of all recipes I’ve created, this one was the toughest, but it was also the one I enjoyed the most. It combined my three absolute favorite things (and I think most people who eat paleo could agree with me): avocados, bacon, and plantain. Yum. However, I encountered a problem with balancing the sweetness of the plantain and the saltiness of the bacon. Who knew if you let bacon sit in avocados for a few hours that it would make them super salty? Okay, most people could probably infer that, but I didn’t. So after I took out the salt, it was fine, but it was almost too sweet. I used cayenne, cumin, and pepper to balance this out instead of salt, and I’d say it turned out pretty good. I hope you like it too!
- 3 avocados
- 1/2 spotted or totally black plantain, cut into ∼1 inch slices
- 2-3 slices of bacon, crumbled
- 1/4 white or yellow onion, diced
- 1 clove garlic, minced
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Juice from 1/2 lime
- 1 tablespoon fresh cilantro, chopped
- optional: salt, to taste***
- Peel the avocados and cut them in fourths. Place in a blender or food processor along with the plantain slices. Blend until it’s the texture you would like. If you like a chunkier guacamole, you could just mash the avocados and plantain with a fork or potato masher.
- Combine the avocado mixture with the bacon crumbles, onion, garlic, cumin, black pepper, cayenne pepper, lime juice, and cilantro. (Add salt also, if you would like.)
- Enjoy on top of burgers, with veggies, on omelets/eggs, or with more bacon or plantain chips! 🙂
***Adding salt is totally up to you. It also depends on when you will be eating your guacamole. If you will eat it all right away, go ahead and add however much salt you’d like. However, if the guacamole is being prepared ahead of time and will be sitting in the fridge, the salt from the bacon will soak into the rest of it, and it can get pretty salty.