| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Appetizers, Breads, Vegetarian |
2 |
servings |
INGREDIENTS
| 1 |
|
Ripe avocado |
|
|
Lemon juice |
|
|
Salt |
| 2 |
|
Thick country bread slices |
| 1 |
|
Garlic clove; peeled and halved |
|
|
Extra-virgin olive oil |
| 2 |
|
Green onions; tops trimmed and thinly sliced |
INSTRUCTIONS
This grilled bread, topped with avocado and green onions, is
delicious.
1. Peel the avocado. Place it in a bowl and mash it coarsely with a
fork, adding lemon juice and salt to taste.
2. Grill or lightly toast the bread. Rub with the cut sides of the
garlic clove and drizzle with olive oil.
3. Mound the avocado mixture on top of the bread slices and sprinkle
with green onions. Drizzle a few drops of olive oil over the top.
PER SERVING: 271 calories, 6 grams protein, 32 grams carbohydrate, 15
grams fat, 47 percent calories as fat, 5.1 grams fiber, no
cholesterol, 201 milligrams sodium.
Valentine's 1999 Menu by Pam Smith O'Hara of the Miami Herald
<mailto:foodsection@herald.com> (ELF MC FS) kitpath@earthlink.net
Recipe by: Verdura by Viana La Place (William Morrow)
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb
09, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”