Avocado, Tomato & Mint On Rye
Avocado, tomato and mint on rye toast; a quick and easy breakfast or brunch with fresh ingredients.
Recipe type: Brunch
Serves: 4 servings
  • 1 ripe avocado, peeled, quartered
  • 2 large roma tomatoes
  • 4 thick slices light rye bread
  • 2 tablespoons extra virgin olive oil
  • 8 mint leaves, torn
  • Leaves from ½ butter lettuce
  • 1 lime, cut into wedges
  1. Slice the avocado evenly lengthways, keeping the slices together. Cut the tomatoes in half, then slice each half evenly, keeping the slices together.
  2. Grill or toast the bread on both sides to your liking, then lightly brush with the extra virgin olive oil.
  3. Place an avocado half and a tomato half on each slice of toast, fanning the slices out slightly. Scatter with mint, sea salt and freshly ground black pepper, then serve with salad leaves and lime wedges.
Recipe by sweetest kitchen at http://www.sweetestkitchen.com/2010/11/avocado-tomato-mint-on-rye/