Avocado & Pineapple Salsa Breakfast Toasts with Crushed Tort

• portions: 2 servings
• temps total: 10 minutes

Ingrédients

4 slice Sourdough Bread

4 ounce Pineapple

1 unit Tomato

¼ ounce Cilantro

1 unit Lime

1 cup Guacamole

1 ½ ounce Blue Corn Tortilla Chips

Salt

Pepper

Instructions

• Wash and dry produce.

• Toast bread. Drain pineapple. Dice tomato into ½-inch pieces. Roughly chop cilantro. Quarter lime.

• In a small bowl, combine pineapple, tomato, cilantro, and juice from one lime wedge (two wedges for 4 servings); season lightly with salt and pepper.

• Evenly spread guacamole on toasts; season with a pinch of salt and pepper. Top with pineapple salsa.

• Divide avocado toasts between plates. Gently crush tortilla chips over tops and serve with remaining lime wedges on the side.

Nutrition

• Calories: 560 kcal
• Lipides Totaux: 26 g
• Lipides Saturés: 4.5 g
• Sodium: 1180 mg
• Glucides Totaux: 89 g
• Fibres Diététiques: 10 g
• Sucres Totaux: 15 g
• Protéines: 10 g