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Avocado Crostini

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  •  1 punnet cherry Tomatoes, halved
  • 4 hard boiled eggs, halved and sliced
  • 1 carrot, cut into thin strips
  • 3 handfuls of mixed lettuce leaves, torn
  • 1 avocado, skin and seed removed and cut into cubes
  • 1 bunch of parsley, coarsley chopped
  • 2 tbsp. olive oil
  • 1 lemon, juiced
  • Salt and pepper, to taste
  • Loaf of your favourite bread, sliced



  1. In a small jar, add the olive oil, lemon juice, salt, pepper and the stalks of the parsely. Closed the lid and shake until combined into an almost creamy texture.
  2. Toast the bread slices on a griddle or in the toaster, allow to cool slightly
  3. In a large bowl combine the rest of your ingredients
  4. Pour the parsley dressing over and toss until the avocado and eggs creams the salad together
  5. Place a generous spoonful of the salad onto each slice of toast and serve

  • Preparation Time 20 minutes

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