Breakfast salad with avocado on toast

Votes: 4

How to Make - Avocado Breakfast Salad on Toast

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 230, total fat 14 G., saturated fats G., proteins 8 G., carbohydrates 20 G., fiber G., cholesterol mg, sodium mg, sugar G.

Avocado-slathered toast becomes croutons in this low-calorie breakfast salad that's also high in fiber. Get a dose of vitamin C from the citrus vinaigrette and orange slices served on the side.

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.

Ingredients for the recipe:

4 slices whole grain or wheat bread
2 tbsp almond slices with skins
1 tbsp. white wine vinegar
Juice and zest of 1/2 orange, plus reserve the other half
1 tbsp. l. olive oil
Salt
1 large avocado, halved, peeled, quartered (scoop out flesh with a spoon)
140 g young arugula shoots (about 8 cups)
1/3 cup crumbled feta cheese
5 radishes, thinly sliced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: whole grain bread, arugula, feta cheese, radish, Avocado, wine vinegar, Orange juice, almond

Cooking the dish according to the recipe:

Preheat oven to 180°C (350°F). Place the bread and almonds on a baking sheet and bake, turning the bread once, until toasted and crisp and the almonds are golden, about 10 minutes. Let cool.

Meanwhile, pour the vinegar into a jar or other container with a lid, add the orange juice and zest, and 1/4 teaspoon of salt. Screw the lid on and shake until the ingredients are combined. (The sauce can be made up to a day in advance; shake well before serving.)
Place a quarter of an avocado on each slice of bread, mash it with a fork, and spread it evenly. Cut each slice of toast into quarters and arrange the pieces on four plates, making sure the corners form a square.

In a medium bowl, toss together the arugula, toasted almonds, feta cheese, radishes, and vinaigrette. Taste and adjust seasoning with salt if needed. Mound the salad onto each avocado toast square. Cut the remaining orange half into quarters and garnish each serving with an orange slice.

Categories:

recipe / Breakfast / Calorie content of prepared meals / Appetizers / Sandwiches / Salads / Leafy salads / Salads with bread / Food Network - recipes

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