Avocado-Toast Breakfast Salad

Avocado toast becomes croutons in this high-fiber, low-calorie breakfast salad. Get your vitamin C from the citrus vinaigrette and the orange[ wedge on the side.]

Total Time:
40 min
30 min
10 min

4 servings

  • 4 slices whole-grain or whole wheat bread
  • 2 tablespoons sliced skin-on almonds
  • 1 tablespoon white wine vinegar
  • Juice and zest of 1/2 orange plus other half reserved
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • 1 large avocado, halved, pitted, scooped and quartered
  • 5 ounces baby arugula (about 8 cups)
  • 1/3 cup crumbled feta cheese
  • 5 radishes, very thinly sliced
  • Preheat the oven to 350 degrees F. Arrange the bread and almonds on a baking sheet, and bake, flipping the bread once, until it is toasted and crunchy and the almonds are golden, about 10 minutes. Set aside to cool.

  • Meanwhile, put the vinegar, orange juice and zest, oil and 1/4 teaspoon salt in a jar or other container with a lid. Secure the lid, and shake until combined. (The vinaigrette can be made a day ahead; shake well before serving.)

  • Put an avocado quarter on each slice of toast, and mash and spread the avocado with a fork to cover. Quarter each piece of toast, and arrange the pieces on 4 plates with the points facing out to make a square.

  • Toss the arugula, toasted almonds, feta, radishes and vinaigrette in a medium bowl. Taste and adjust seasoning with salt if necessary. Put a mound of salad on top of each avocado toast square. Quarter the remaining orange half, and garnish each salad with a piece.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

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    This recipe is featured in:

    Healthy Food, Fast