Enjoy the flavors of avocado and citrus combined to make avocado toast. California Avocado, Meyer lemon, grapefruit, orange, fennel and champagne vinegar; what else do you need! Oh yeah, nutritionally you get more than 100% of vitamin C (120% DV), along with fiber (54% DV), and protein (22% DV).
California Avocado Sunshine Citrus Fennel Toast
Total Time: 20 min
Prep Time: |
Vitamin A 120 mcg; Vitamin C 109 mg; Calcium 144 mg; Iron 4 mg; Vitamin D 0 mcg; Folate 267 mcg; Omega 3 Fatty Acid 0.18 g
% Daily Value*: Vitamin A 15%; Vitamin C 120%; Calcium 10%; Iron 20%; Vitamin D 0%.
Ingredients1 large California naval orange 1 small California grapefruit 1 ripe, Fresh California Avocado, seeded and peeled 1/2 Meyer lemon 1/2 tsp. salt 2 slices sourdough, toasted 1 fennel bulb, very thinly sliced 1/2 red onion, thinly sliced California olive oil, for drizzling, optional 1/8 tsp. sea salt, or to taste 1/8 tsp. pepper, or to taste
- Using a very sharp knife, remove the top and bottom of the navel orange. Stand the orange upright and remove the rind and pith, following the shape of the fruit. Once all pith is removed, turn the orange on its side and use a paring knife to slice wedges free from the membrane of the fruit. Repeat the same method for the grapefruit and set aside while you prepare the mousse.
- In the bowl of a food processor, puree avocados until smooth. Add Meyer lemon and salt and pulse to combine. Remove from bowl and top each toasted sourdough with half avocado puree. Top with supremed citrus, fennel and onion. If desired, top with olive oil and vinegar. Finish with salt and pepper.
Beverage Pairing: Coffee, hot or chilled tea.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados