A delicious take on avocado toast with kale.
Chef Maria Cummins
whole Grain bread
(I use Ezekiel bread, foundthe frozen section of a healthy market))
stalk removed and chopped
about 8 sliced
chopped and reserve some for garnish
thinly sliced for garnish
red crushed pepper
Add 2 tablespoons of olive oil to the chopped kale and using your hands massage it for a few minutes until kale is nice a soft. Set aside.
Toast the bread.
Take one of the avocados and mashed it.
Add the lime juice, the soft kale, chopped cilantro, minced garlic, salt and pepper to taste.
Spread over the toasts.
Cut the second avocado in half and remove the peel, placing each half on the cutting board, sliced then into 1/8 inch wide.
Using a knife blade pick up the sliced avocado and divide equally among the toasts, placing it on top, creating a double layer of avocados.
Top each slice with a drizzle of olive oil, crushed red pepper if using, sliced cherry tomatoes, sliced red onions, and cilantro. You can also add a sprinkle of salt and lime juice if you like.
Visit https://therealfoodacademy.com for more recipes like this.