Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sourdough | 1 slice (36g) | 93 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
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 to 2 California avocados
- Balsamic vinegar
- Dijon mustard
- Virgin olive oil
- Garlic clove
- Sourdough bread (or any other bread)
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Directions
Make a nice vinaigrette using balsamic vinegar, virgin olive oil, dijon mustard, and a good deal of chopped fresh garlic (it should look as if there is too much garlic in there.
Take a few tablespoons of olive oil and add some mustard and vinegar. beat with a fork until it emulsifies and gets creamy (be patient.)
Add lots of chopped garlic, mix, and let sit for 20-45 minutes to get the flavor of the garlic out.
Slice bread and toast it.
Take your avocado and empty it into a bowl, minus the pit and skin.
Take a fork and mush it up a bit, leaving it chunky (not like guacamole) yet spreadable.
Take the vinaigrette and add it to the avocado and mix a little bit.
Once the toast is ready, just scoop some avocado mush and put it on... it's delicious.
You can make it with tomatoes, too...