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
- 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.
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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