Paleo Avocado “Toast”
Ingredients
- 2 large yukon gold or russet potatoes
- 1 teaspoon extra-virgin olive oil
- 2 avocados, sliced (1/4 avocado per “toast”)
- sea salt and black pepper
- topping suggestions:
- omit the salt and pepper and season with balanced bites greek blend
- fried or poached eggs (1 per “toast”), salt, pepper, and hot sauce
- fried or poached eggs (1 per “toast”), salt, pepper, and sliced fresh chives
- smoked salmon (2 ounces per “toast”), salt, pepper, sliced red onion, capers, and chopped fresh dill
- sliced cucumber, smoked salmon (2 ounces per “toast”), salt, pepper, and sliced fresh chives
- sliced tomatoes, crispy fried bacon (2 to 3 slices per “toast”), and sliced green onions (scallions)
Preparation
Preheat the oven to 400ºf
Line a rimmed baking sheet with parchment paper
Using the center portion of each potato (to create the largest toasts possible), slice each potato lengthwise into four 1/8-inch-thick planks, for a total of 8 slices, reserving the ends for another use
Toss with the olive oil so that each potato slice is lightly coated
Place the potato slices on the prepared baking sheet
Bake for 30 to 35 minutes, until the “toasts” are crispy and golden brown
Place the avocado slices on the “toasts” and mash the avocado with a fork, then season with salt and pepper to taste
Or try any of the topping combinations listed above
Check out the full blog post at 21dsd
Com/recipes for allergy substitutions!
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