| Avocado Toast
Mexican, Southwest
|
|
|
|
| Looking for a delicious breakfast dish? Avocado on toast is a flavorful, healthy choice. Some restaurants feature it as an appetizer. A favorite recent version in Boulder, Colorado featured a Jalapeño vinaigrette. Splurge for a trophy Avocado. It should be firm not mushy or hard. |
|
|
|
| Ingredients |
|
1 avocado newly ripe
1/4 teaspoon Fleur de Sel, or course, flaky salt
4 slices of hearty bread, toasted
|
|
|
|
Steps
|
|
|
|
|
| 1 | Peel off skin and slice up avocado. |
| | 2 | Lay slices on toasted bread and mash in with fork. |
| | 3 | Top lightly with flaky salt. |
| | | |
|
|
| Yield |
|
original recipe yield: 2 Servings
|
| Notes
|
Variations: first apply a thin skim of Mayonnaise. Top with a Jalapeño vinaigrette.
If the carbs from bread get to you, mash avocado and mix with salt. Spread 1 tbsp of avocado mixture on one lettuce leaf and roll up. (thanks Marlene)
Note: Favorite salt is Le Saunier de Camargue, Fleur de Sel. The canister has the name of the salt raker on the cork top.
|
|
If you use our recipes - please give foodie kitchen credit and link to www.foodiekitchen.com
|
