Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sourdough | 1 slice (36g) | 93 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 California Avocado, seeded, peeled and diced
- ½ Pound Roma tomatoes, sliced lengthwise and diced
- ¼ Cup diced red onion
- 2 Tbsp olive oil
- 2 Tbsp chopped parsley
- 1 Tbsp chopped fresh basil leaves
- 1 to 2 medium cloves garlic, minced
- Freshly ground pepper and salt, to taste
- 1 sourdough baguette (about 10 oz.), diagonally cut into 1/2-inch slices and lightly toasted
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Directions
In medium bowl, lightly combine avocado, tomatoes, onion, olive oil, parsley, basil, garlic, pepper and salt.
Top each slice of toasted bread with about 1 heaping tbsp. of the tomato-avocado mixture.
Garnish each with small leaf of basil, if desired.
Note: To prepare ahead of time or to keep mixture in the refrigerator for use as a quick snack, combine all ingredients except avocado. To serve, thinly slice 1 peeled medium California avocado and arrange 1 or 2 slices of avocado on each piece of toasted bread. Top each serving with about 1 heaping tbsp. of the tomato-avocado mixture.