California Avocado Sunshine Citrus Fennel Toast

HomeRecipesMeals & DishesAvocado ToastCalifornia Avocado Sunshine Citrus Fennel Toast

Total Time: 20 min

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Prep Time: 20 min

Nutrition Facts

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Nutrition information
per serving

Calories 440

Total Fat 19g

Saturated Fat 2.5g

Trans Fat 0g

Polyunsaturated Fat 2.5g

Monounsaturated Fat 11g

Cholesterol 0mg

Sodium 1130mg

Total Carbs 66g

Dietary Fiber 15g

Total Sugars 21g

Protein 11g

Potassium 1424mg

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%.

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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).

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Serves: 2

Ingredients
Instructions

1 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.