Nacho toasts
Source of Recipe
made it up
Recipe Introduction
You can construct this on gluten free toasts, rice crackers or get each person to spoon it onto smaller crackers (eg Mary's Gone Crackers). I would use the mashed avocado OR bean dip with the pico di gallo, not both.
List of Ingredients
1-2 mashed avocados OR
1 tin cannelini or butter beans
2-3 kale leaves (if you don't like the grassy taste of kale then less). Can also use spinach or chard
1-2 cloves garlic (optional)
juice of 1 lemon
extra virgin olive oil to taste
water as needed
smoky paprika (optional)
sesame seeds (optional)
tahini (optional)
3-4 tomatoes
1 small red chili (optional)
1/2 - 1 cup coriander leaves (cilantro)
juice of 1/2 lime (or lemon)
1/2 red onion (or use a spring onion)Recipe
1. Mash avocado and mix with finely chopped garlic and lemon or lime juice
OR
1. Process the garlic, kale and lemon juice. Add some beans if more bulk needed (but less than half). Add the oil and water if needed.
2. Mash rest of beans roughly and stir through kale mix. Add tahini if using. Sprinkle with paprika and sesame seeds
3. Chop tomato and onion very finely and mix together. Add coriander leaves (use scissors if possible to make them very fine). Squeeze in some lime (or lemon)
4. Assemble avocado or bean dip on toasts or crisp breads and spoon tomato mixture on top. Eat immediately.
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