Written By: Upneet Pansare | Updated : October 17, 2017 3:35 PM IST
If you re a regular on Instagram, you are a millennial and you proudly identify as a hipster, then it is very unlikely that you haven t heard of avocado toasts. They are the one of the latest food trends that Americans are obsessed with this year. An avocado toast is basically mashed and lightly seasoned avocado smeared on a wholewheat or multi grain slice of bread. You can also add other toppings on this. It s a good thing; after all avocados have a ton of health benefits. Avocados are an excellent source of healthy fats and antioxidants and contain high levels of potassium, fibre and various vitamins like vitamin C, E, K and B-complex. Of course, avocadoes are anything but cheap, even in the US. Believe it or not, this millennials obsession with avocado toasts has been blamed for their inability to save money and make investments like real estate (because they are spending all their money to buy avocadoes *eye roll*). Be that as it may, what we are concerned about is the highly nutritious avocado toast. Here executive chef of Hyatt Regency Mumbai, Gopi Nandakumar shares his recipe of avocado salsa, wild arugula on multigrain bread. Go ahead, spend some moolah on this. We promise you won t regret it.
Ingredients
Multi grain bread 70gms
Avocado 100gms
Arugula 10gms
Salt- to taste
Pepper-to taste
Lemon juice tbsp
Chopped onion 10gms
Black olives 5gms
Method
Take a thick slice of multi grain bread.
Make an avocado salsa by mashing the avocados with the help of a fork.
Add salt and pepper as your requirement. Mix 1/2 tbsp. of lemon and add chopped onion.
Apply the avocado salsa evenly on the slice of multi grain bread top with arugula lettuce (either shredded or torn)
Arrange sliced olives on the sandwich as garnish.
Cut into piece and serve
Read: Chef Kunal Kapur's avocado recipes
Calorific value per serving for major ingredients
Avocado 160 calories
Multigrain bread 120 calories per slice
Olives 5 calories each
Read: Try this weight loss recipe
Image source: Chef's own
