Brazilian Keto Brunch: Delicious Avocado Toast with Grilled Prawns and Mango Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large ripe avocados, halved and pitted 16 large raw prawns, peeled and deveined 2 ripe mangoes, diced 1 small red onion, finely chopped 1 jalapeno pepper, seeded and minced 1 lime, juiced Fresh cilantro, chopped Sea salt and black pepper, to taste 4 slices of keto
• friendly bread (such as almond flour or coconut flour bread) Olive oil 1 tbsp butter 1 tbsp lemon zest Optional: Crumbled feta cheese for additional protein and texture

Instructions

1. 1 Prepare the Mango Salsa In a medium bowl, combine diced mangoes, red onion, jalapeno pepper, lime juice, and chopped cilantro. Season with salt and pepper to taste, then set aside.
2. 2 Grill the Prawns Preheat a grill or grill pan over medium high heat. Brush the prawns with olive oil and season with salt and pepper. Cook for 1 2 minutes per side until pink and opaque. Remove from heat and set aside.
3. 3 Make the Avocado Toast Cut the avocados in half, remove the pit, and score each half lengthwise and widthwise without cutting through the skin. Use a spoon to scoop out the flesh into a bowl. Mash with a fork until smooth and season with salt and pepper.
4. 4 Toast the Keto Bread Toast the keto friendly bread slices in a toaster or oven until crisp and golden brown.
5. 5 Assemble the Dish Spread a generous layer of mashed avocado onto each toast slice. Top with grilled prawns, then spoon mango salsa over the top. If desired, sprinkle crumbled feta cheese on top for added protein and texture.

Chef’s Insight

Toasting the keto bread to perfection is key; watch it closely to avoid burning.

Notes

Adjust the heat and spice levels to your preference.