5 strips of bacon
24 cherry tomatoes
24 pieces of baby arugula
3 ¼ tablespoons real mayonnaise (homemade for Whole30)
2 teaspoons adobo sauce (see notes)
1 teaspoon freshly squeezed lime juice
1/2 teaspoon soy sauce
1/4 teaspoon sea salt
• Pre-cook the bacon until it's crispy. Once the bacon is cool, break it up into however many servings you’re making. Make sure you save a little to crumble.
• While your bacon is cooking, hollow out the cherry tomatoes and cut off the bottoms, so they will sit on their bottoms, and tuck a piece of arugula into each tomato.
• Now for the good part. Whisk together ingredients.
• Once that’s done, you can place that mixture in a small resealable plastic bag and cut off the tip, then fill, and top with bacon.