Ingredients
- 1 ea. Country bread, thick-sliced, toasted
- 31/2 c. Avocados From Mexico, stage 4, mashed
- 2 oz. Hamachi yellowtail, raw, thinly sliced
- 1/4 c. Cherry tomatoes, 1/2" dice
- 1/2 c. Avocados From Mexico, stage 3, 1/4" dice
- 1 T. Basil chiffonade, fresh
- 1 t. Extra-virgin olive oil
- 1 t. Lemon juice, fresh
- 1/2 t. Kosher salt
- 1/8 t. Black pepper
- 1 t. Capers, fried
- 1/2 t. Lemon zest
- 1 T. Microgreens, for garnish
- 1/4 t. Maldon salt, for garnish
- 1 t. Togarashi seasoning, for garnish
Instructions
- Mash avocado and season with salt, pepper, and lemon juice to taste.
- In a separate mixing bowl combine tomatoes, diced avocado, basil, olive oil, and lemon juice. Season with salt and pepper. Set aside to marinate.
- Assemble each toast from bottom to top in the following order:
- Toasted Country Bread
- Avo Mash
- Hamachi Yellowtail
- Marinated Avocado & Tomato
- Fried Capers
- Lemon Zest
- Microgreens
- Maldon Salt
- Togarashi Seasoning
- Serve as needed.
Did you know the avocado is a fruit, not
a vegetable? Learn more about the amazing avocado, including its rich history,
cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
