Avocado-Toast Breakfast Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 230 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 3.5 grams
- Cholesterol
- 10 milligrams
- Sodium
- 390 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 6 grams
- Protein
- 8 grams
- Sugar
- 6 grams
- Total: 40 min
- Active: 30 min
Ingredients
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
Directions
- 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.