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Avocado crostini

Avos_Feb17_crostini2.jpg
  • Serves: 4
  • Preparation: 20 minutes

  •       

Ingredients

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

Method

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

Ingredients

 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

Directions

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

Notes

Avocado crostini
IngredientsDirections

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