Greek Avocado Toast
Prep Time
15 min prep time
Number of Servings
4
Recipe Source
From The Greek Vegetarian Cookbook by Heather Thomas ($39.95, Phaidon Press Limited, 2019)
Ingredients
- 2 ripe avocados
- Juice of 1⁄2 lemon
- 1 garlic clove, crushed
- Pinch crushed red pepper (chili) flakes
- Few dill sprigs, chopped, plus extra for garnish
- Sea salt and freshly ground black pepper
- 4 slices crusty bread
- 1⁄4 cucumber, diced
- 8 cherry or baby plum tomatoes, quartered or chopped
- 8 black olives, pitted and chopped
- 1 tsp capers, chopped
- 3 oz feta cheese, crumbled
- Fruity green olive oil, for drizzling
Directions
- Cut avocados in half, remove stones, and scoop out flesh into a bowl. Mash coarsely with lemon juice, garlic, red pepper (chili) flakes, and dill. Season with salt and pepper.
- Lightly toast bread and spread mashed avocado over it, right up to edges.
- Mix cucumber, tomatoes, olives, and capers together in a bowl and use to cover avocado toasts. Crumble feta over top and drizzle with oil. Serve immediately.
Nutrition Info
Per serving: 344 Calories, 10 g Protein, 26 g Carbohydrates, 10 g Fiber, 25 g Total fat (6 g sat), 432 mg Sodium, ★★★ Vitamin B6, ★★ Vitamin B2 (riboflavin), B3 (niacin), C, E, K, Folate, Phosphorus, ★ Vitamin B1 (thiamine), B12, Calcium, Iron, Magnesium, Potassium, Zinc
