Avocado Toasties with Kiwi Salsa
The first recipe I made was for Avocado Toasties with Kiwi Salsa. Now, I changed the portions just a bit because someone in my house decided to only leave me with one kiwi... (I should of written touch and die on my kiwis, however and this I literally did... I wrote that on the bag with my orange and grapefruit... I'm nuts I know). Oh well, at least one was left, this allowed for more avocado truffles ;).
I absolutely loved this little snackey-lunch. It was so fresh and brought me back to the summer. Each bite had a little zing with a bite of sweetness and a creamy mouthful. I would make this hands down over and over again. It's perfect. All ingredients, excluding avocado and kiwi are ingredients that you more or less should have around the house. Plus, yes there is fat in this snack (HOWEVER, it being GOOD fat) this was an all around healthy meal. I loveeed it. I even cut off another piece of lime to give it a touch more ziiiing.
- 1 tbsp plus 2 tsp of fresh lime juice
- 1 tsp honey
- 3 large, peeled, cut into 1/4-inch cubes (about 1 1/2 cups)
- 1/2 cup chopped fresh cilantro
- 2 green onions, finely chopped
- 2 tsp hot sauce
- 1 slice of ciabatta bread or pain rustique, halved horizontally
- 2 avocados, halved, pitted, peeled
Whisk 1 tbsp lime juice and honey in medium bowl. Add kiwi cubes, cilantro, green onions, and hot sauce. Season kiwi salsa with salt; toss gently.
Heat griddle over medium-high heat. Place 1 bread half, cut side down, on griddle. Cook until cut surface is crisp and brown in spots, 5 to 6 minutes. Repeat with second bread half.
Mash avocado in medium bowl. Add remaining 2 tsp lime juice; season with salt and pepper.
Cut each bread half crosswise into 4 rectangles. Spread each with about 3 tablespoonfuls mashed avocado. Top each with salsa.
Recipe adapted from the link below.
The other day when I had made the Nutty Goji Berry Power Balls I noticed myself craving them for dessert or after a power work out. Well, needless to say I ran out of those because I wasn't sure how they were going to come out at first so I didn't make that big of a batch. However, after having just one bite I knew that I should of made a much bigger batch. No worries, it is always possible to replicate and allowed me to make these Avocado Truffles, with some adjustments to match my palette. At first I was a little skeptical about these, because, well... the colour just wasn't pretty, no, that is an understatement, it looked awful. However, I have learn't that with some food you really musn't just it by its cover, sometimes the best of gems are sometimes hidden under disgusting greeny, gross looking colours. These truffles were so smoothe and delicious. Having these natural treats has seriously gotten me off of my ice cream and sweet kick. Where I would of craved ice cream or a cookie I simply open the freezer and pop one of these in my mouth. I have two a day and it really hits the spot. I'm really glad I found these and spruced them to how I enjoy my sweets. I will definitely make these again trying with different fruits and spices, yummy!
- 1/2 cup ground almonds
- 1/8 cup dried cranberries
- 1/8 cup dried goji berries
- 1/4 tsp ground cardamom
- 2 tbsp honey/agave nectar
- 1/2 ripe avocado
- 3 pieces of milk covered pistachio chocolate
- ~ 1/2 cup unsweetened flakes coconut
Combine almonds, cranberries, goji berries and cardamom in a food processor. Blend until it becomes a fine meal. Add syrup and avocado and blend again until well combined.
Form balls (size of the walnut) from the batter, (I let mine sit in the fridge for about an hour). Roll each ball in coconut or milk covered pistachio or cocoa powder for coating.
Keep in airtight container in the fridge for up to three days. Freezes well.
Yields 15-18 truffles