Vegan Mexican Brunch Delight: Scrumptious Chia Pudding with Creamy Mango Salsa and Avocado Toast

Allergens

None

Ingredients

• 1/2 cup chia seeds (white or black)
• 1 1/4 cups unsweetened almond milk
• 1 tablespoon maple syrup
• 1 teaspoon pure vanilla extract
• Pinch of sea salt
• 1 ripe avocado
• 1 teaspoon lemon juice
• 2 cups diced fresh mango
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño pepper, seeded and minced
• 1 lime, zested and juiced
• Salt and black pepper, to taste
• 2 slices of whole grain bread, toasted
• Optional: thinly sliced radishes for garnish

Instructions

1. In a medium bowl, combine chia seeds, almond milk, maple syrup, vanilla extract, and a pinch of sea salt. Whisk until well combined. Cover and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and form a pudding like consistency.
2. In another bowl, prepare the mango salsa by gently mixing diced mango, red onion, cilantro, jalapeño pepper, lime zest, and lime juice together. Season with salt and black pepper to taste. Set aside.
3. Prepare the avocado toast by mashing the avocado with lemon juice, salt, and black pepper in a small bowl. Spread the mixture onto the toasted whole grain bread slices.
4. Once the chia pudding has set, divide it evenly among two serving dishes. Top each dish with the creamy mango salsa and a slice of avocado toast. Garnish with thinly sliced radishes, if desired.

Chef’s Insight

The key to this recipe is balancing the creamy texture of the chia pudding with the freshness of the mango salsa and avocado toast, creating a sensory symphony that will leave you craving more.

Notes

Feel free to customize the spiciness of the mango salsa by adjusting the number of jalapeño peppers used.