Avocado and Tomato Toast
with romaine, cheddar, and chickpea salad
Ingredients
- Tomatoes, medium - 1, sliced
- Avocados - 2
- Lemon juice - 1/2 tsp
- Bread, gluten-free sandwich - 4 slices
- Vinegar, red or white wine - 1 1/2 Tbsp
- Mustard, Dijon - 1 tsp
- Paprika - 1/2 tsp
- Honey - 1/2 tsp
- Oil, olive - 3 Tbsp
- Cheese, cheddar - 3 oz, cubed
- Cucumbers - 8 oz, diced
- Lettuce, romaine - 2 hearts, chopped
- Beans, garbanzo (14 oz / 387 g) - 1 can, drained and rinsed
Nutrition Facts
Prep
- Make vinaigrette - Whisk together vinegar, mustard, paprika, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
- Cheese / Cucumbers / Lettuce - Prep as directed. Store separately. (Can be done 1 day ahead)
- Tomatoes - Slice tomatoes.
- Beans - Drain and rinse.
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Make
- Mash avocados with lemon juice and season with some salt and pepper.
- Toast bread. Spread mashed avocado on top of toast. Top with tomatoes and a pinch of salt and pepper.
- Toss cucumbers, lettuce, beans, and cheese with vinaigrette.
- Serve avocado / tomato toast with salad on the side. Enjoy!
Nutrition Facts
Reviews
Ratings
18 reviews
Easy and tasty for a night where you don't have much time, if not the most exciting meal ever.
0 HelpfulThe stackers were great. Didn't miss the toast. Felt weird to eat salad with a "breakfast" dish but the flavors were okay together.
0 HelpfulSimple but tasty. Definitely satiating, but probably not the most filling or interestingly flavored meal. Still liked it, because we like avocado toast and salad. Some of the ingredients for the salad seem larger than necessary for the serving size (maybe cut all salad ingredient measurements in half).
0 HelpfulA super ripe avocado was a must; mine was so so (a bit too hard) and I didn’t realize what a star it would be in the meal. We had these with two eggs a piece and they were delicious.
0 HelpfulThe avocado toast was so simple and delicious. We used sourdough bread and it was so good. The salad was pretty good but nothing special.
0 Helpful