- 1 ripe avocado
- 2-3 leaves Tuscan kale leaves
- 1 pint baby tomatoes (cherry, heirloom, grapes)
- 1 small shallot
- 1 lemon
- 2 slices whole grain bread
- Maldon sea salt
- Crushed red pepper
- Extra virgin olive oil
Remove spines from your kale, stack leaves, & chop into very fine ribbons, chiffonade style
Peel a long strip of rind from your lemon and slice very thin (you can also use a lemon zester)
Cut shallot in half and cut into half moon slices. Cut 8-10 tomatoes in half
Put above ingredients together in a small bowl, add a drizzle of evoo $ squeeze half a lemon, season with maldon sea salt. Let flavors develop and set aside
Cut avocado in half and remove pit. Cut 4 slices length and 4 slices width, creating a grid. Careful not to cut through the skin. Scoop out inside of avocado with a spoon.
Place avocado cubes into a bowl. Season with red pepper and sea salt. Squeeze other half of lemon with a fork so that all elements combine.
Toast your bread wile smashing the avocado. Place the avocado mixture onto the bread and place your kale and tomato salad atop the avocado.