Recipe courtesy of Franco Noriega
Avo Toasty
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- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 404
- Total Fat
- 30 g
- Saturated Fat
- 4 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 11 g
- Sugar
- 8 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 489 mg
This avocado toast is hearty and packed with nutrients. It's a perfect breakfast to start the day but can also be a quick-to-assemble and nutritious lunch or dinner. Thick slices of whole grain bread are topped with avocado, then finished off with a sweet and tangy green salad.
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 404
- Total Fat
- 30 g
- Saturated Fat
- 4 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 11 g
- Sugar
- 8 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 489 mg
Ingredients
Directions
- Combine the red pepper flakes, 2 tablespoons of the olive oil, zest of 1 lime, 1 teaspoon salt and a few grinds of black pepper in a small bowl. Place the whole grain bread on a baking sheet and brush each slice with the lime zest mixture. Grill on a grill pan over medium heat, flipping once, until just starting to turn golden brown, about 10 minutes.
- Meanwhile, whisk the agave, shallot, juice of both limes and the remaining 2 tablespoons olive oil in a medium bowl until combined. Add the arugula and parsley and toss to combine.
- Put an avocado half on each piece of toast. Sprinkle with salt, then divide the greens on top of the avocados. Top the greens with slices of chile pepper and 1/2 teaspoon sunflower seeds. Drizzle with the olive oil.
