Avocado Toast Topped with a Fresh Tomato Salad
Try this Avocado Toast Topped with a Fresh Tomato Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- 2 teaspoons lemon juice
- 1 tablespoon finely chopped parsley
- 1/2 teaspoon finely grated lemon zest
- 1 1/2 cups quartered grape or cherry tomatoes i used an heirloom tomato mixed pack
- 1 tablespoon minced shallot (substitute green onion if you’d li
- 1 tablespoon finely chopped fresh tarragon leaves (around 2 spr
- 1 tablespoon rice vinegar (substitute white wine vinegar if you
- 2 ripe hass avocadoes pitted and flesh scooped into a bowl
- 1/2 teaspoon finely minced garlic
- sliced sourdough bread (or any other of your choos
- Carbohydrate 112.121453332939 g
- Cholesterol 0 mg
- Fat 9.80531249998038 g
- Fiber 0.0867416651825234 g
- Protein 0.109865833203661 g
- Saturated Fat 1.36142199999664 g
- Serving Size 1 1 sandwiche (127g)
- Sodium 76.1884895822247 mg
- Sugar 112.034711667756 g
- Trans Fat 0.265297249994068 g
- Calories 524 calories
Combine all of the ingredients in a small bowl until well combined. Taste and adjust the salt. Add a little extra rice vinegar if you find the tomatoes particularly sweet.Mash the avocado flesh to a fairly smooth pulp.Stir in the remaining ingredients.Give it a taste and add salt and lemon juice to taste. You are looking to taste enough of the lemon juice to be able to identify it along with the avocado, rather than it simply providing acidity.Lightly toast the sourdough bread.Top each piece with an equal amount of the avocado mix, spreading it out to the edges.Pile the tomato salad on top of the avocado
