Recipes Bites:

Avocado & Kale Toast

Avocado & Kale Toast


  • 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

The Prep

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.

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