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low carb avocado toast

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low carb avocado toast

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Tempo de preparo

20 min(s)


8 servings

Arícia Ridan

  • Ingredients
  • Recipe
  • Packet rice cracker1 unit(s)
  • Ripe Avocado2 unit(s)
  • Lime2 unit(s)
  • Olive oil100 ml
  • Red Onion1 unit(s)
  • Tomato3 unit(s)
  • Coriander (soak)1 unit(s)
  • Tabasco1 teaspoon
  • Salt to taste
  • Black pepper to taste
  • Balsamic Olive Oil200 ml
  1. Open the avocados, preserve one of the pits and remove the pulp straight into the blender
  2. Add the juice of one lemon, olive oil, a pinch of salt and black pepper and beat to form a cream.
  3. 📌 Transfer to a refractory and place the pit that you preserved there at the beginning to keep the color of the avocado
  4. Film the refractory and keep it in the fridge
  5. Finely chop the onion, seedless tomato and cilantro, mix in a bowl
  6. Add juice of one lemon, olive oil, salt and tabasco
  7. Taste the flavor, pass a film and book
  8. Make a balsamic oil reduction by putting 200ml of olive oil in a small pan
  9. 📌 It will reduce naturally, you can remove it when it starts to get thicker as it can reduce too much or burn
  10. Put the reduced balsamic in a tube if you have it to finish your dish by decorating
  11. cool the reduction
  12. Take the avocado and pico de gallo out of the fridge, get the toast and plates
  13. Place a generous spoonful of the avocado on plates to hold the first toast
  14. Place the toast, plus a spoonful of avocado and pico de gallo, place another piece of toast and finish with another layer of avocado and pico de gallo, center to make it look nice
  15. Finish with a touch of balsamic oil, just a little so as not to steal the flavors.

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