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2 New Ways to Top Your Avocado Toast

FreshDirect Partner · March 1, 2017 ·

Avocado toast remix! Avocado toast is still one of the trendiest foods in our books, which is why we’re always trying to reinvent it.

avocado-toast-goat-cheese-pomegranate-merry-march-680x680

What You’ll Need:
Bread
Avocados From Mexico
Pomegranate arils
Goat cheese
Lemon juice
Orange zest
Fresh mint
Salt and pepper
Optional: Jalapeños

What to Do:
Mix pomegranate arils with fresh orange zest, lemon juice from one lemon, and fresh mint. If you want a little spice you can also add chopped jalapeños.

Toast your bread to your liking and top with mashed avocados, the pomegranate aril mixture, and fresh goat cheese. Finish with freshly cracked salt and pepper and serve.

 

avocado-toast-micro-greens-radish-merry-march-680x680

What You’ll Need:
Bread
Avocados From Mexico
Radishes
Micro greens
Olive oil
Chili flakes
Salt and pepper

What to Do:
Cut radishes into thin slices.

Toast your bread to your liking and add radishes slices, micro greens, freshly cracked salt and pepper, chili flakes, and a drizzle of olive oil.

Filed Under: Breakfast, Brunch, Lunch, Recipes Tagged With: avocado, Avocados From Mexico, easy recipes, healthy, healthy eating, recipe, recipes, spring

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Think outside of the box at your next taco night w Think outside of the box at your next taco night with this recipe where everything is cooked simply on a sheet pan. We love making these tacos with salmon, but feel free to swap it with shrimp, scallops, or another fish fillet.

What you'll need:
- One third of a 7 oz can of chipotle peppers in adobo (about 1/4 cup)
- 1/2 cup honey
- 1/2 cup lightly-packed brown sugar
- 1/4 cup soy sauce
- 1/4 cup freshly-squeezed lime juice
- 1 teaspoon cumin
- 1 small container grape tomatoes
- 1 onion, cut into wedges through root end
- 6 scallion bottoms (trim off the green parts)
- 1 poblano pepper, cut into 1-inch strips
- 1 red bell pepper, cut into 1-inch strips
- For serving: tortillas, lime wedges, sour cream

What to do:
Preheat oven to 400 F. Season salmon with salt and pepper and set aside.

Place chipotles in adobo in food processor or blender, along with honey, lightly-packed brown sugar, soy sauce, lime juice, and cumin. Blend until well-combined. Set aside a few tablespoons of sauce for serving, then transfer the rest to a large bowl.

Place salmon in bowl and evenly-coat all over in sauce. Transfer fillets to a foil-lined baking sheet, leaving excess sauce in bowl. Add to bowl tomatoes, onion wedges, poblano and bell peppers, and scallions. Toss to coat in sauce, then add in an even layer to the baking sheet with the salmon.

Roast everything in the oven until salmon is done and vegetables lightly caramelized, about 10 minutes. Serve inside tortillas with lime wedges, sour cream, and reserved sauce.
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