Ingredients
-
For the avocado toast:
-
1 ripe avocado, halved and pitted
-
1/2 small red onion, thinly sliced
-
1 tablespoon extra virgin olive oil
-
Juice of 1 lime
-
Fine sea salt and freshly ground black pepper to taste
-
For the mango salsa:
-
1 medium-ripe mango, diced
-
1 small red bell pepper, seeded and diced
-
1/4 cup chopped red onion
-
1 jalapeño chile, seeded and minced (optional for heat)
-
1 tablespoon freshly squeezed lime juice
-
1 teaspoon finely chopped cilantro leaves
-
Salt and freshly ground black pepper to taste
Directions
Subtitle: A Delicious and Nutritious Vegetarian Breakfast Idea
Description: This creamy avocado toast is packed with flavor from fresh mango salsa, cumin, coriander, and lime juice. It’s a great way to start your day!
Ingredients:
For the avocado toast:
* 1 ripe avocado, halved and pitted
* 1/2 small red onion, thinly sliced
* 1 tablespoon extra virgin olive oil
* Juice of 1 lime
* Fine sea salt and freshly ground black pepper to taste
For the mango salsa:
* 1 medium-ripe mango, diced
* 1 small red bell pepper, seeded and diced
* 1/4 cup chopped red onion
* 1 jalapeño chile, seeded and minced (optional for heat)
* 1 tablespoon freshly squeezed lime juice
* 1 teaspoon finely chopped cilantro leaves
* Salt and freshly ground black pepper to taste
Instructions:
1. For the avocado toast: Preheat a grill or non-stick pan over low heat. Place the two halves of the avocado on one side of the grill or in the pan, and cook until lightly charred and tender, about 2-3 minutes per side. Alternatively, you can place the entire half-avocado on a sheet of plastic wrap, making a tent around it. Place a heavy object like a can of beans on top to press down and create even pressure. Check after 10 minutes, if still hard, continue to press for another 5-10 minutes. Once softened, remove from the heat and let cool slightly.
2. For the mango salsa: In a large bowl, combine the diced mango, red bell pepper, red onion, jalapeño (if using), and lime juice. Season with salt and pepper to taste. Stir in the chopped cilantro and mix well. Set aside.
3. To assemble the toast: Scoop out the flesh of the avocado into a bowl, leaving the skin intact. Mash the avocado with a fork until mostly smooth, adding the juice of half a lime, salt, and pepper to taste. Spread the mixture onto each piece of toasted bread.
4. Top each slice of avocado toast with a generous spoonful of the mango salsa. Garnish with additional sprigs of fresh cilantro, if desired. Serve immediately.
Note: If you prefer a firmer avocado texture, simply adjust the amount of lime juice and salt used when mashing. You may also use store-bought gluten-free bread or tortillas for a fun twist.
Steps
|
1
Done
|
For the avocado toast: Preheat a grill or non-stick pan over low heat. Place the two halves of the avocado on one side of the grill or in the pan, and cook until lightly charred and tender, about 2-3 minutes per side. Alternatively, you can place the entire half-avocado on a sheet of plastic wrap, making a tent around it. Place a heavy object like a can of beans on top to press down and create even pressure. Check after 10 minutes, if still hard, continue to press for another 5-10 minutes. Once softened, remove from the heat and let cool slightly. |
|
2
Done
|
For the mango salsa: In a large bowl, combine the diced mango, red bell pepper, red onion, jalapeño (if using), and lime juice. Season with salt and pepper to taste. Stir in the chopped cilantro and mix well. Set aside. |
|
3
Done
|
To assemble the toast: Scoop out the flesh of the avocado into a bowl, leaving the skin intact. Mash the avocado with a fork until mostly smooth, adding the juice of half a lime, salt, and pepper to taste. Spread the mixture onto each piece of toasted bread. |
|
4
Done
|
Top each slice of avocado toast with a generous spoonful of the mango salsa. Garnish with additional sprigs of fresh cilantro, if desired. Serve immediately. |
