Toast for breakfast with avocado salad

Toast breakfast avocado salad are a good part of vitamin C and fiber.

Toast breakfast avocado salad


  • 4 slices of whole-wheat bread or
  • 2 tbsp almond plates with skin
  • 1 tbsp white wine vinegar
  • Juice and zest of half an orange, plus leave the other half
  • 1 tbsp olive oil
  • Salt
  • 1 cut in half peeled, cut into four pieces large avocado (remove the pulp with a spoon)
  • 140 gr. young shoots of arugula
  • 1/3 cup crumbled feta cheese
  • 5 thinly sliced radishes

Preheat oven to 180 ° C. Put the bread and almonds on a baking sheet and bake, turning once the bread until it is toasted and not become crispy, almond and golden, about 10 minutes. Allow to cool.

The sauce can be prepared in advance: in a jar or other container with a lid, pour the vinegar, add the orange juice and zest, and 1/4 teaspoon salt. Replace the cap and shake until ingredients are combined.

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Put a quarter of avocado on each slice of bread, mash it with a fork and smudge. Cut each toast into four pieces and place on 4 plates to the corners of the square formed.

In a medium bowl mix the arugula, roasted almonds, feta cheese, radish and sauce. If necessary, add salt.
Put salad heaped on each square of toast with avocado. The remaining orange half cut into 4 pieces and garnish each serving with a slice of orange salad.

Toast breakfast avocado salad is ready!

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