Bacon and Avocado Sandwich with Pickled Onions

• portions: 1 serving
• temps total: 15 minutes

Ingrédients

1 small ripe avocado, pitted and peeled

2 slices whole-grain bread, toasted

3 slices Applegate Naturals®

Sunday Bacon®

Brand, cooked until crisp

Pickled Red Onions

1 medium red onion, halved lengthwise and thinly sliced

½ cup distilled white vinegar

½ teaspoon salt

Instructions

Mash the avocado over 1 slice of toasted bread.

Top with the cooked bacon and some of the pickled red onions.

Top with the other slice of toasted bread.

Pickled Red Onions

Makes about 1 cup

Combine the onions, vinegar, and salt in a small bowl and stir until the salt is dissolved.

Cover tightly and refrigerate overnight.

The pickled onions keep, tightly covered, up to 1 week in the refrigerator.