AVOCADO TOAST – Brunch
HACCP rules:
Prep Time:
Yield
1
Shelf Life
- 1 slicesourdough bread, slicedAVOCADO TOAST – Brunch
- 2 tspAioli – MisorecipeAVOCADO TOAST – Brunch
- 1/2 eachavocadopeeled1/4″ slices
- 1/8 tspS&P MixrecipeAVOCADO TOAST – Brunch
- 1 wedgelimewashed1/6th cut wedgesjuice
- 1 tspnori komi furikakeAVOCADO TOAST – Brunch
- 5 piecesfresh basilleavestorn3/4″ pieces
- 1/2 ozMixed GreensrecipeAVOCADO TOAST – Brunch
- 1/4 tspVinaigrette – Dijon BalsamicrecipeAVOCADO TOAST – Brunch
- 1/8 tspS&P MixrecipeAVOCADO TOAST – Brunch
- 1 wedgelimewashed1/6th cut wedges
- 1
Toast sourdough.
- 2
Drizzle Miso Aioli across the toast, in a zigzag pattern, from end to end.
- 3
Shingle avocado across the toast, as shown in the photo. Season with S&P.
- 4
Evenly distribute lime juice, furikake and torn basil over the avocado.
- 5
Cut the avocado toast in half on a slight bias. Layer the halves on the left side of the plate, as shown in the photo.
- 6
Place lime wedge on the top left corner of the plate.
- 7
In a stainless-steel bowl, gently toss mixed greens with Dijon Balsamic Vinaigrette. Season with S&P. Taste and adjust seasoning as needed.
- 8
Build salad to the right of the toast, as shown in the photo.
Description
1
Serving Size
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