Arugula Chimichurri Avocado Toast
Prepare the chimichurri for this dish up to 5 days ahead of time and make this delicious breakfast all week long
Ingredients
Base
- 1 Avocado, peeled, pitted & mashed
- 1–2 Slices bread, toasted
- Salt & Pepper, to taste
Chimichurri
- 1/2 shallot, peeled & minced
- Heavy pinch of salt
- 1/4 Tsp cracked black pepper
- 1 Clove Garlic, peeled & minced
- 1 Pinch Chili Flakes
- 8 Basil Leaves, torn
- 12 Chives, roughly chopped
- 1/3 Cup GoodLeaf Intensely Arugula Microgreens
- 1 Tbsp Cilantro
- 1/2 Tbsp Red Wine Vinegar
- 1/2 Tbsp Honey
- 1/4 Cup Olive Oil
Instructions
Chimichurri:
Place all chimichurri ingredients into blender and blend until a smooth, pesto-like consistency.
Base:
Take 2 tbsp of chimichurri and mash with avocado. Spread the mixture on freshly toasted bread.
Garnish with more GoodLeaf Intensely Arugula Microgreens and season with salt and pepper.
Serve immediately.
Enjoy!
You May Also Like
Warm Radish Salad
Drizzled with brown butter, a Zesty Radish Microgreen pesto, topped with parmesan cheese and hazelnuts, this salad is deliciously divine.
Read more
Vegan Poke Bowl
A vibrant, plant-powered take on the classic poke bowl, naturally packed with protein and the nutritional boost of GoodLeaf Intensely Arugula and Kick’n Mustard Microgreens.
Read more
Sunrise Omelet
Start your morning off right with this light, fluffy, nutrient-packed omelet, loaded with Magic Broccoli Microgreens.
Read more
