This super-fast breakfast is a great way of using
up avocados that are over-ripe.
1 Toast the bread and divide between two plates
(or serve on one plate to share).
2 Place the avocado and walnuts in a small bowl and
mash with a fork.
,
3 Spread on to the hot toast, sprinkle with the chilli,
if using, and drizzle with the balsamic vinegar. Season
with sea salt and ground black pepper to serve.
COOK'S TIPS
* We've found the best way to prepare an avocado is to cut
it in half, remove the stone, and then, using a large serving
spoon, scoop between the skin and the flesh and lift the half
avocado out in one piece. Turn it on its cut side and slice
or chop, as needed.
* If you can't get hold of sourdough bread, any wholegrain
will do.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 82 | ||
Calories from Fat: 66 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.5mg | 0 % | |
Potassium 71.3mg | 2 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 1.3g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 82
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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