Spread smashed
avocado mixture onto each slice of toast, then generously spoon tomato topping on top.
Not exact matches
Set aside for 15 minutes 5) When ready to serve, spread half the beet
mixture onto a large plate or shallow bowl 6) Top with micro greens, chopped herbs,
avocado, peas, and the more of the beet
mixture.
Dollop 1/2 cup of the quinoa
mixture onto center of the wrap and top with a good handful of the greens, a quarter of the
avocado, and a quarter of the carrots.
Divide the California
Avocado Chimichurri Egg Salad
mixture into four portions and spoon
onto toast slices.
Spoon 1/4 cup of the pepper
mixture onto an egg roll wrapper along with some of the diced
avocado (try to estimate how many egg rolls your
mixture will make; mine made four).
Layer your
avocado and feta
mixture evenly
onto each slice of toast.
Because cauliflower steaks are lighter and less rich than the braised veal shank that gremolata traditionally goes with, I add the rest of
avocado, leftover from making the
mixture to brush
onto the cauliflower steaks, to my gremolata, as well as a squeeze of lemon juice to prevent browning, and some salt to make all the flavors pop.
Spoon out some of the
mixture from the bowl
onto each of the tostadas, and then top with some diced
avocado (I use about 1/4 to 1/2 of an
avocado for each tostada).
To assemble: Spread some light butter
onto the toasted waffles and top with the
avocado mixture.