with Crushed Tortilla Chips
Here’s a super-simple, deliciously complex breakfast for all the sweet-meets-savory flavor-lovers. Best of all? It just takes a quick 10 minutes to assemble. You’ll top toasted sourdough bread with a generous helping of guacamole, then bedazzle it with a homemade pineapple-tomato salsa kissed with tangy lime and herbaceous cilantro. For crisp contrast, you’ll finish it with lightly crushed blue corn tortilla chips for a wholesome, tasty meal in a flash.
Allergens
Utensils
Tags
Sourdough Bread
4 slice
Pineapple
4 ounce
Tomato
1 unit
Cilantro
0.25 ounce
Lime
1 unit
Guacamole
1 cup
Blue Corn Tortilla Chips
1.5 ounce
Salt
Pepper
• Wash and dry produce.
• Toast bread. Drain pineapple. Dice tomato into ½-inch pieces. Roughly chop cilantro. Quarter lime.
• In a small bowl, combine pineapple, tomato, cilantro, and juice from one lime wedge (two wedges for 4 servings); season lightly with salt and pepper.
• Evenly spread guacamole on toasts; season with a pinch of salt and pepper. Top with pineapple salsa.
• Divide avocado toasts between plates. Gently crush tortilla chips over tops and serve with remaining lime wedges on the side.
560
kcal
Calories
26
g
Fat
4.5
g
Saturated Fat
77
g
Carbohydrate
15
g
Sugar
10
g
Dietary Fiber
10
g
Protein
0
mg
Cholesterol
1180
mg
Sodium
with Charred Corn & Pickled Jalapeño Salsa
with Grape Tomatoes, Cashews & Sherry Vinaigrette
