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Avocado Toast with Marinated Artichokes and Sun-dried Tomatoes

Drizzled with olive oil and finished with flaky salt, this is a nutritious lunch that’s not only restaurant worthy, but Instagram worthy, too.

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Prep Time

10 minutes

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Cook Time

None

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Servings

2 servings

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Difficulty

Easy

Ingredients

2 slices of sourdough bread, lightly toasted
1 ripe avocado
Salt and pepper to taste
Wedge of lemon
4-6 marinated artichokes, drained
6-8 marinated sun-dried tomatoes, drained
2 basil leaves, torn

Instructions

Lay your toast on a plate. Scoop out the avocado flesh, and, using a fork, carefully mash one half onto each piece of toast.
Season with salt and pepper and squeeze a lemon wedge over both pieces.
Top each piece with artichokes and sun-dried tomatoes, and finish with torn basil.
Eat with a knife and fork.

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Recipe Tip

You don’t have to be a millennial to enjoy these takes on the delicious fad. Served on sourdough bread, the avocado becomes creamy and soaks up all of the unexpected flavour from the artichoke and sun-dried tomatoes.

Recipe By

Shaunna Leinster

Culinary Nutritionist

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