SUNDRIED TOMATO SMASHED AVOCADO TOAST

Inspired by Founders, a local coffee shop's garlic-aioli avocado toast, this variation shares similar flavor profiles and toppings. Open-faced sandwiches are versatile, simple to make, and offer endless variations. This protein-dense version packs a punch of flavor, and regardless of your choice of seasonings and toppings, starting with a hearty, dense base, a bagel, multi-grain, or sourdough bread is the key.

RECIPE CARD PDF

2 bagel, muti-grain or sourdough bread

Garlic aioli spread (Plant-based)
1/2 cup/125 ml plant-based mayo
1/2 tbsp/7 ml lemon juice, to taste
1/2 tbsp/7 ml Dijon mustard, to taste
3 cloves garlic, roasted, smashed
½ tsp/2 ml sea salt or black salt*, to taste

Smashed avocado
2 ripe avocados, pitted and mashed
1/2 shallot, small dice
1 garlic clove, roasted and smashed
2 tbsp/30 ml lime juice
Splash of olive oil - to achieve desired consistency
½ tbsp chopped chives
Salt and pepper, to taste
Optional - add some heat:
splash of sriracha or diced jalapeno, to taste

Sundried tomato topping
¼ cup/60 ml Sundried tomatoes packed in oil, drained, oil reserved
1/2 shallot, small dice
Splash of red wine vinegar or lemon juice, to taste
Sea salt and pepper, to taste

Garnish
1 avocado, halved, sliced
Juice of 1/2 lemon
Sea salt
Pea shoots

Prepare garlic aioli
Use store-bought mayo or Eggless Mayo recipe on my site www.plant-swop.com .

Combine the plant-based mayo, lemon juice, Dijon mustard, and garlic in a small bowl. Adjust
seasoning with sea salt to taste. *For an egg flavor and smell, use Indian Black salt ‘Kala Namak’ to add a sulfuric-umami flavor.

Prepare smashed avocado
Combine two avocados, shallot, garlic, and lime juice in a small bowl. Using the back of a fork, smash avocado into a chunky puree and add a splash of olive oil to achieve the desired consistency. Optional: add some heat, a splash of sriracha, or diced jalapeno. Add chives and season to taste with salt and pepper. Cover with a wet paper towel to avoid oxidation and keep the mixture brilliant green. Refrigerate until ready to plate.

Prepare sundried tomato topping
Dice sundried tomatoes to the desired size and add to a small bowl. Add diced shallot, vinegar, and enough of the reserved oil to make a thick topping—season with salt and pepper to taste. Set aside until ready to plate.

Assemble avocado toast
Toast your bread or bagel to the desired doneness. Spread a large dollop of garlic aioli onto toasted bread or bagel. Divide smashed avocado in half and spread onto toasted bread or bagel. Arrange sliced avocado over smashed avocado and sprinkle with lemon juice and sea salt.
Spoon sundried tomato topping over sliced avocado and drizzle around the plate. Garnish with green pea shoots.

healthy swops to adopt

SUNDRIED TOMATO SMASHED AVOCADO TOAST

Chef Inspired Creations from 'Behind the Line'

healthy swops to adopt