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.

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

Preparation

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

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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