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1 hour

Avocado, kale and tahini toast

Serves 1 to 2

Difficulty Easy

Prep Time 5 minutes

Ingredients

For the creamed avocado:

1 avocado, peeled
1 lemon, juiced
1 t Dijon mustard
sea salt and freshly ground black pepper, to taste

For the toast:

8 leaves kale
2 T olive oil
sea salt and freshly ground black pepper, to taste
2 slices Woolworths ancient grain brown bread, toasted
tahini, for drizzling

Method

Preheat the oven to 180°C.

Place the kale onto a baking tray, drizzle with olive oil and season. Bake for 10 minutes, shaking the pan often, until the kale is crisp.

To make the creamed avo, place all the ingredients in a blender and process until smooth and creamy.

Spread the avocado onto the toasted bread, top with the kale and drizzle with tahini.

Cook's note: This recipe features on the cover of the November 2018 issue of TASTE Magazine. Get a sneak preview of The Fast issue here.

Browse more avocado recipes here.

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Green salad with roast walnuts and avocado oil dressing

Litchi-and-rose faux fizz

Canelés

Avocado, kale and tahini toast

Avocado, kale and tahini toast

Ingredients

Method