Avocado Toast With Fruits & Veggies | Open Avocado Spread Sandwiches | Perfect Brunch Recipe. Crushed avocado is topped with ripe cherry tomatoes, fresh mozzarella, thinly sliced basil, and olive oil. For a sweet and tangy contrast, drizzle on some balsamic vinegar reduction. If you want a more garlicky flavor on the toast like bruschetta then lightly rub a cut garlic clove on the surface of the bread while it's still warm.
Spread the avocado over the toast.
Season with desired amount of sea salt and pepper.
Lightly toast your sliced bread until golden brown in a toaster.
You can have Avocado Toast With Fruits & Veggies | Open Avocado Spread Sandwiches | Perfect Brunch Recipe using 16 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Avocado Toast With Fruits & Veggies | Open Avocado Spread Sandwiches | Perfect Brunch Recipe
- Prepare of Fresh bread, sliced into 8 to 10 half-inch slices (6 slices of bread).
- It's of Avocado Spread :.
- It's 3 of Ripe Avocados, pitted and peeled.
- It's 1/2 tsp of Black salt –.
- Prepare of Juice of one whole lime.
- You need of Black pepper to taste, optional.
- You need of Toppings :.
- It's of Cucumber Noodles – 1 small cucumber.
- It's to taste of Fresh Spinach, rinsed and dried, Mushrooms, Garlic powder, little oil, salt.
- Prepare of Snack Tomatoes, sliced.
- You need 2 of Kiwi (peeled) –.
- You need 1/2 cup of Pineapple (Small Cubes) –.
- You need 10 of Oranges wedges –.
- It's 1/2 cup of Apricots (thinly sliced) –.
- You need of Mix Seeds – Coconut flakes, flaxseeds, sesame seeds, sunflower seeds, melon seeds, pumpkin seeds. 2 tbsp each and mix them with a little salt, dried coriander powder, red chili flakes.
- Prepare 1/2 cup of Grated carrot –.
Chop, slice, and keep topping ready. Mix lime juice, black salt, and black pepper. Mix mashed avocado with chopped mint and lemon juice and season it with salt and pepper. Slice and prepare all of the fruit.
Avocado Toast With Fruits & Veggies | Open Avocado Spread Sandwiches | Perfect Brunch Recipe step by step
- Lightly toast your sliced bread until golden brown in a toaster. Chop, slice, and keep topping ready. In a bowl, mash together 3 ripe avocados with the help of frock. Mix lime juice, black salt, and black pepper. Mix it well and Avocado spread is ready. Add a generous layer of avocado spread over each piece of toast. Add your desired toppings, and enjoy quick, easy, and healthy breakfast..
- I made six open sandwiches – Seeds Sprinkle Open Sandwich – Add a layer of avocado spread over a piece of toast. Sprinkle mix seeds mixture..
- Sunshine Open Sandwich – Add a layer of avocado spread over a piece of toast. Top with orange wedges, and sprinkle with grated carrot and little black salt..
- Cucumber Noodle Tomato Open Sandwich – For making cucumber noodles I used a julienne peeler and squeezed extra water. Add a layer of avocado spread over a piece of toast. Top up with cucumber noodles and snack tomatoes sliced..
- Tropical Open Sandwich – Add a layer of avocado spread over a piece of toast. In this open sandwich cubed pineapple and sliced apricot are used as a topping..
- Veggies Open Sandwich – In a pan, heat 1 tbsp oil over medium-high heat. Add sliced mushrooms (5 mushrooms) and saute until tender. Then add garlic powder (1/2 tsp) and cook 1 minute. Add chopped spinach (1 cup) and cook for 5 minutes. Sprinkle salt and keep aside. Let it cool down completely. Now add a layer of avocado spread over a piece of toast. Put 4 tbsp of garlic saute mushrooms and spinach..
- Kiwi Open Sandwich – In this open sandwich green and yellow kiwi is used as a topping. Add a layer of avocado spread over a piece of toast. Top up with crushed kiwis..
Toast baguette slices under a broiler just until the edges are golden, and then rub a garlic clove on each one. Divide the minty avocado among the baguette slices. Perfect for a quick breakfast, light lunch or snack! Avocados are a healthy and delicious. For a light, mild finish, you can add mint, as I did, or incorporate some arugula and feta cheese for a punchier, bolder flavor.
