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low carb avocado toast
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
20 min(s)
8 servings
Arícia Ridan
@aricia- 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
- Open the avocados, preserve one of the pits and remove the pulp straight into the blender
- Add the juice of one lemon, olive oil, a pinch of salt and black pepper and beat to form a cream.
- 📌 Transfer to a refractory and place the pit that you preserved there at the beginning to keep the color of the avocado
- Film the refractory and keep it in the fridge
- Finely chop the onion, seedless tomato and cilantro, mix in a bowl
- Add juice of one lemon, olive oil, salt and tabasco
- Taste the flavor, pass a film and book
- Make a balsamic oil reduction by putting 200ml of olive oil in a small pan
- 📌 It will reduce naturally, you can remove it when it starts to get thicker as it can reduce too much or burn
- Put the reduced balsamic in a tube if you have it to finish your dish by decorating
- cool the reduction
- Take the avocado and pico de gallo out of the fridge, get the toast and plates
- Place a generous spoonful of the avocado on plates to hold the first toast
- 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
- Finish with a touch of balsamic oil, just a little so as not to steal the flavors.
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