Those who follow me on Instagram have seen my daily California avocado toast posts. Almost every morning I toast a piece of Ezekial bread and put some mashed California avocado on top. Then I use tiny cookie cutters to make something pretty on top of the toast. One of my blogger friends, Olga of Mango & Tomato, tweeted me a suggestion the other day. How about adding some pistachiosto that avocado toast? Well, I just happened to have some California pistachios on hand, so I tried it. Green avocado with green pistachios..very pretty and delicious too!
I have tried adding mangoes to my avocado toast…
and Seriously Sharp Cabot cheddar cheese with bananas on the side!
This morning Olga sent me a new message, suggesting arugula. I am not a big fan of arugula, but I did have some of that pretty lamb’s lettuce in the fridge. I can honestly say that this is the first time I have eaten salad on my toast for breakfast, but it was perfect with the California avocado. Lots of avocado mashed under the lettuce, with a few pretty pieces on top!
By the time lunchtime rolled around, I was still thinking about the lamb’s lettuce, the pistachios, the mangoes…and I happened to have some leftover salmon in the fridge. You guessed it…a new salad is born!
Mâché Salad with Salmon, Avocado, Mango, and Pistachios
For a single serving, I used 2 cups lamb’s lettuce, 1/2 California avocado, 1/2 champagne mango, some baked salmon pieces, and Trader Joe’s Champagne Pear Vinaigrette dressing. It was divine. California avocados and pistachios are perfect companions for both breakfast AND lunch!
Do you have breakfast ideas with California avocados? Link your recipes through October 3, 2013 on Dine and Dish…click HERE.
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