Zesty Avocado on Toast
with Chilli and Lime
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
50 grams
Cream Cheese
(Contains Milk)
2 unit(s)
Avocado
1 unit(s)
Lime
1 pinch
Chilli Flakes
Nutritional information
Utensils
Instructions
a) Halve the ciabattas.
c) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.
d) Zest and cut the lime into wedges.
a) In a small bowl, combine the cream cheese, lime zest and half the chilli flakes. Season to taste with salt and pepper.
b) Toast the ciabatta halves in your toaster until golden.
a) Divide the cream cheese topping over the toasted ciabatta and spread to the edges.
b) Lay the sliced avocado on top.
c) Finish with a sprinkle of the remaining chilli flakes and a squeeze of lime.
