Vegan Chilean Brunch Delight: Aromatic Avocado Toast with Mango Salsa and Quinoa Salad

Allergens

None

Ingredients

• 6 slices whole grain bread
• 2 ripe avocados
• 1 mango, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper, to taste
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• Salt and pepper, to taste

Instructions

1. a. Toast the bread slices until golden brown. Set aside. b. In a bowl, mash avocados with a fork and season with salt and pepper. Spread the avocado mixture onto each toast. c. In another bowl, combine diced mango, red onion, fresh cilantro, and lime juice to make the mango salsa. Season with salt and pepper, if needed. d. To prepare the quinoa salad, mix cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, olive oil, lemon zest, salt, and pepper in a large bowl. Taste and adjust seasoning as necessary. e. Assemble the dish by placing avocado toast atop the quinoa salad, followed by a generous scoop of mango salsa.

Chef’s Insight

To prevent the avocado from turning brown, spray the cut side of the avocado halves with lemon juice before mashing.

Notes

Adjust the spiciness of the dish by adding more or less red onion and lime juice to taste.