Avocado Spread for Avocado Toast

Avocado Toast
2 Tbspn pitted and chopped black olives 2 ripe Haas avocados
2 Tbspn lime juice freshly squeezed ½ tspn ground black pepper
1 cup vegan ricotta or cream cheese (cashew or almond-based) or some other soft white cheese 1 Tbspn chopped flatleaf parsley leaves + parsley for garnish
¼ cup minced celery ¼ teaspoon salt
3 Tbspn minced fresh basil leaves ¼ cup chopped raw walnuts

Serves 6.

  1. Cut the avocados in half lengthwise and remove the pits. Do not peel.
  2. Use a spoon to scoop out most of the avocado meat, leaving ¼ inch border lining the skin. Add the scooped avocado to a bowl and chop with a potato masher adding lime juice. Squeeze lime juice on the avocado boats as well to prevent from browning.
  3. Add the cheese, celery, basil, olives, parsley, black pepper, salt and walnuts.
  4. Mash with a potato masher or firmly mix with a metal spoon.
  5. Heap each avocado boat with filling.
  6. Spread on whole grain toasted bread for 'avocado toast' or as a dip for crackers, tortilla chips or crudités.

Nutrition Content Per Serving

Calories: 239, Total Fat: 20g, Omega-3 fatty acids: 0.54mg, Total Protein: 2.3g, Fiber: 5g,
Beta-carotene: 243mcg, Vit A: 21.8mcg, Vit C: 10mg,Folate: 65mcg, Potassium: 384mg, Calcium: 28mg, Magnesium: 32mg

Avocado Spread