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Avocado Toast with Mixed Baby Greens recipe

Avocado Toast with Mixed Baby Greens

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Our avocado toast is more than just a delicious breakfast or snack. We top it with a salad of mixed baby greens tossed in a light vinaigrette for a healthy and satisfying dish. Whether you enjoy it for brunch or as a starter, you’ll love the buttery richness of the guacamole and the tangy flavor of the oil, vinegar, and Dijon mustard dressing. All you need is a slice of toasted artisan bread to serve this colorful plated salad.

Not only is it full of flavor and easy to make, but it’s also very nutritious. Avocados are a great source of fiber, folate, potassium, and monounsaturated fat, which are all good for your heart and overall health. Dark leafy greens also have many health benefits, such as cancer-fighting phytochemicals.

Avocado Toast with Mixed Baby Greens
Avocado Toast Ingredients

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Avocado Toast with Mixed Baby Greens

For the Guacamole

  • 2 medium avocados
  • 1 teaspoon lime juice
  • 1 teaspoon sliced green onion
  • 1/2 teaspoon finely diced, jalapeño pepper or serrano
  • 1/4 teaspoon table salt
  • A very small amount of garlic, minced or grated on a Microplane (less than 1/8 teaspoon)
  • 2 to 4 slices of rustic-style bread, toasted (depending on the size of the bread)

For the Salad

  • 2 cups mixed baby greens, or microgreens
  • 1 tablespoon canola oil
  • 1 teaspoon natural rice vinegar
  • 1/8 teaspoon Dijon mustard
  • Salt and pepper

Directions

Place the oil, vinegar, and mustard in a small bowl. Season lightly with salt and pepper and whisk to combine; set aside.

Cut the avocados in half. Remove the pits and scoop out the flesh with a large spoon. Place 3 of the halves in a bowl and mash coarsely with a fork. Roughly chop the remaining half and add it to the bowl. Pour the lime juice over the avocados and add the onion, jalapeño, garlic, and salt. Mash in and stir to incorporate the ingredients but leave the texture somewhat chunky.

Place the mixed greens in a bowl. Whisk the vinaigrette again and drizzle enough over the leaves to lightly coat. Spread the guacamole on the toast and top with salad. Serve immediately.