Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Healthy Ham and Avocado-Toast Salad
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 394
- Total Fat
- 28 g
- Saturated Fat
- 6 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 10 g
- Sugar
- 4 g
- Protein
- 13 g
- Cholesterol
- 23 mg
- Sodium
- 506 mg
Toss a gorgeous arugula salad with ham, Cheddar and almonds with an orange vinaigrette and mound it atop creamy avocado toast for an elegant meal.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 394
- Total Fat
- 28 g
- Saturated Fat
- 6 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 10 g
- Sugar
- 4 g
- Protein
- 13 g
- Cholesterol
- 23 mg
- Sodium
- 506 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Arrange the bread and almonds on a baking sheet, and bake, flipping the bread once, until the bread is toasted and crunchy and the almonds are golden, about 10 minutes. Set aside to cool.
- Meanwhile, put the oil, vinegar, orange zest and juice 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 half on each slice of toast and mash and spread the avocado with a fork to cover, season with salt. Quarter each piece of toast on the diagonal, and arrange the pieces with the points facing out to make a square on 4 plates.
- Toss the arugula, Cheddar, ham, radishes, toasted almonds 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. Top with a few grinds of pepper.
