Avocado Toast With Basil, Berries and Olive Oil
Greek recipes for avocado toast take many forms these days, and this particularly light version, minus cheese or dairy but rich with blueberries or blackberries makes for a delicious and easy Mediterranean diet breakfast. There are many different varieties of avocado available in the market. The most common and one of the creamiest is the Hass variety, with its pebbly skin, which darkens slightly as it ripens. That’s the variety I’d recommend for this and most mashed avocado dishes because its texture is silky and its nutty taste very subtle and delicious. Avocados are rich and fattening, but most of their fat is the good kind! They’re a great source, in other words, of monounsaturated fat and are also packed with other nutrients such as Vitamins K, E, and C. Coupled with nutritious blueberries and blackberries, this makes for a Mediterranean diet breakfast powerhouse!
- 8 slices of multigrain bread
- 1 medium ripe avocado
- 2 tsp minced fresh basil
- 1 Tbsp extra virgin Greek olive oil
- 2 tsp fresh strained lemon juice
- ⅔ cup blueberries
- ⅔ cup blackberries or raspberries rinsed and drained well
- 1 small cucumber sliced into thin rounds, optional
- Coarse sea salt and ground black pepper
Halve the avocado, remove its pulp and place the pulp in a bowl. Using a fork, mash the avocado pulp together with basil, olive oil, and lemon juice.
Toast the bread to the desired doneness. Spread the avocado mash over each toasted bread slice and, using the tines of a fork, create a ridged decorative surface.
Place the blueberries and blackberries on top of the avocado and sprinkle with a pinch of sea salt and black pepper to taste. If using cucumber slices, add these to one or two of the avocado toasts as well. Serve.
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