Healthy Toasts with Avocado and Ham Salad
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 394, total fat 28 G., saturated fats 6 G., proteins 13 G., carbohydrates 27 G., fiber 10 G., cholesterol 23 mg, sodium 506 mg, sugar 4 G.
Calories 394, total fat 28 G., saturated fats 6 G., proteins 13 G., carbohydrates 27 G., fiber 10 G., cholesterol 23 mg, sodium 506 mg, sugar 4 G.
Avocado toast is a never-ending exercise in creativity. Served in so many different ways, it always looks elegant, charming, and special, like in this recipe. Combine a refreshing arugula salad with ham, cheddar, and almonds with an orange vinaigrette and pile it on top of avocado toast. It's easy to make, yet looks as sophisticated as if you're in a restaurant!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 slices whole grain or multigrain bread
- 2 tbsp almond petals with skins
- 1 tbsp extra-virgin olive oil
- 1 tbsp. white wine vinegar
- Zest and juice of half an orange
- 2 avocados, cut in half and scooped out
- 150 g small arugula (about 8 cups)
- 60 g aged cheddar, crumbled
- 60 g thin slices of ham, torn into bite-sized pieces
- 5 radishes, very thinly sliced
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Place the bread and almonds on a baking sheet and bake, turning the bread once, until golden and crisp and the almonds are toasted, about 10 minutes. Set aside and let cool.
- Meanwhile, combine the olive oil, vinegar, orange zest and juice, and 1/4 teaspoon salt in a jar or other container with a lid. Close the lid and shake until thoroughly combined. The vinaigrette can be made a day ahead; shake well before serving.
- Place half an avocado on each slice of toast, mash and spread the avocado with a fork to coat the bread, and season with salt to taste. Cut each piece of toast diagonally into 4 pieces and arrange the pieces, sharp corners facing out, to form squares on 4 plates.
- In a medium bowl, combine the arugula, cheddar, ham, radishes, toasted almonds, and vinaigrette. Taste and season with salt and pepper if needed. Place a mound of arugula in the center of each avocado toast. Sprinkle with freshly ground black pepper.
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