Avocado & Kale Toast


  • Ingredients

      • 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.