• Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop.

• Meanwhile, wash and dry produce. Quarter lemon. Thinly slice tomato into rounds. Trim and thinly slice radishes into rounds.

• In a large bowl, toss arugula with a drizzle of olive oil and lemon juice to taste; season generously with salt and pepper.

• Toast sourdough until golden brown.

• Divide toasts between plates and spread with guacamole (one packet per slice); season with salt and pepper. Top with tomato, radishes, and bacon; season with salt and pepper. Garnish with a bit of salad if you like. Serve with remaining salad on the side. Bacon is fully cooked when internal temperature reaches 145°.