with Arugula Salad & Balsamic Drizzle
This open-faced masterpiece layers zesty guacamole, creamy mozzarella, and perfectly seasoned tomato slices on toasted sourdough bread. Lime juice and chili flakes give the guac some pizazz, while the balsamic glaze drizzled over everything, including the arugula side salad, ties everything together. It's like if caprese and avocado toast had a gourmet baby!
Allergens
Tags
Arugula
2 ounce
Sourdough Bread
2 slice
Parmesan Cheese
3 tablespoon
Tomato
1 unit
Lime
1 unit
Chili Flakes
0.06 teaspoon
Guacamole
8 tablespoon
Balsamic Glaze
5 teaspoon
Fresh Mozzarella
4 ounce
Olive Oil
1 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
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Wash and dry produce.
-
Toast bread. Quarter lime. Thinly slice mozzarella into rounds. Thinly slice tomato into rounds; season with salt and pepper.
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In a large bowl, combine arugula, Parmesan, and a drizzle of olive oil. Season lightly with salt and pepper.
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Spread guacamole onto toasted bread. Season with salt, pepper, a squeeze of lime, and a pinch of chili flakes. Top with mozzarella and seasoned tomato.
-
Halve toasts on a diagonal; divide toasts and salad between plates. Drizzle everything with as much balsamic glaze as you like. Serve with remaining lime wedges on the side.
470
kcal
Calories
30
g
Fat
13
g
Saturated Fat
36
g
Carbohydrate
13
g
Sugar
4
g
Dietary Fiber
18
g
Protein
45
mg
Cholesterol
840
mg
Sodium
with Edamame, Pickled Radishes & Crispy Fried Onions
plus Tangy Avocado Dressing, Tomato & Scallion
