Thursday, July 9, 2015

Avocado Toast with Asparagus Slaw and Spicy Lemon Dressing

Growing up my mother served us avocado on toast with Italian dressing as a breakfast side or snack and it was a favorite of mine!! Especially when the avocados came from my Aunt Lydia's tree across town. So to see this childhood love become an actual restaurant trend (and you will pay $12 for it- say what?!?) is pretty cool. I usually eat my avocado toast with just plain sea salt or I serve it with salt, red pepper flakes and lemon juice. It's so tasty and simple. And after finishing my 10 day juice/life cleanse this week (success!!) I was in dire need of a recipe that would kick up healthy fats and greens while not compromising on taste. I highly recommend this for a delicious healthy lunch. Plus the salad topping can be made in advance and served as a side for another meal. Twofer! Get on it!

Avocado Toast with Asparagus Slaw & Spicy Lemon Dressing 

15 asaparagus stalks, ends removed and sliced thin diagonally (about 2 cups)
3 cups thinly sliced cabbage (I used savoy) 
1/4 cup grated carrots 
2 tbs cilantro, minced 

2 ripe avocados
4 slices of thick hearty bread 
Juice of 1/2 lemon (approx 2-3 tbs) 
1 garlic clove

1/4 cup dried cranberries 
5 tbs olive oil plus 3 tsp 
1/4 tsp sriracha sauce 
Pinch of cayenne (optional) 
1 tsp honey 
1 1/2 tsp salt 
Pepper to taste 

Cutting board 
Chopping knife 
Sauté pan 
Measuring cups/spoons 
3 medium mixing bowls
Mixing spoons
Toaster or oven 

If using the oven- preheat to 325 degrees. 

Drizzle 1 tsp of olive oil over the 4 pieces of bread. Take the garlic cloves and rub all over each piece of bread, spreading the olive oil around. Set aside until ready to toast. 

Heat 2 tsp of olive oil in the sauté pan over medium heat. Mince the garlic clove. Add the garlic to the warm pan and sauté for 30 seconds before adding the asparagus slices and salt and pepper to taste. Cook, stirring frequently for about 4-5 minutes. The asparagus should maintain their vibrant color and be just under al-dente, slightly raw. Set aside to cool. 

In one bowl add the cabbage, carrots, 1 tbs of minced cilantro and cranberries. Mix well. Set aside. 

To make the dressing: whisk together lemon juice, honey, sriracha sauce, optional cayenne pepper, 1/2 tsp of salt, and 5 tbs of olive oil. Whisk well and adjust salt/pepper to your liking. 

In the last bowl add the avocado flesh, remaining 1 tbs of minced cilantro, 1 tsp of salt and mush together with a fork. I like mine chunky but make it the consistency you desire. 

Add the bread to the oven or toaster. Let it toast in oven for 6-8 minutes or until slightly golden. Remove from oven to cool slightly.

Add the dressing to the asparagus slaw bowl. Toss to combine. Do not dress slaw until just ready to serve- it will wilt. 

Spread the avocado mixture over the 4 prices of toast. Add a pile of the asparagus slaw to each toast. Serve and enjoy!! Xo 

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