Avocado and tomato spread

Name: Avocado and tomato spread
Ingredients: 1 medium avocado (150 g flesh); 1 small tomato (100 g); 45 ml olive oil; 1/2 lemon (15 ml juice); 1 garlic clove; 1/2 teaspoon salt; 1 slice of bread

Salad - Avocado and tomato spread by Georgia I. - Recipia

Avocado and tomato spread is served on toast, topped with diced tomato. Ripe avocado mixed with tomato, lemon, garlic and olive oil makes a soft, spreadable mixture with little chunks; I mash it with a fork because I like a less uniform texture, then spread it on toast. Prep: 10 minutes. Cook: 2 minutes. Total time: 12 minutes. Servings: 1. Approximately 700 kcal and 7 g protein per serving.

Ingredients

1 medium avocado (150 g flesh)
1 small tomato (100 g)
45 ml olive oil
1/2 lemon (15 ml juice)
1 garlic clove
1/2 teaspoon salt
1 slice of bread

Preparation

1. Cut the avocado lengthwise and remove the pit. Scoop the flesh into a bowl with a spoon and mash it well with a fork, or blend it. 2. Dice the tomato and mix it into the bowl with the avocado. Add 45 ml olive oil, the juice of 1/2 lemon, the finely grated garlic and 1/2 teaspoon salt. 3. Toast 1 slice of bread in a toaster for 2 minutes, until lightly crisp. Spread the mixture on top.

Notes

You can replace the lemon juice with 1 tablespoon lime juice. The first time I made one serving, and the next day I made it again because it was gone so quickly; if you make it ahead, cover the surface of the spread directly and keep it in the fridge to slow down discoloration. Choose an avocado that gives slightly when pressed, without being soft all over. If it is too firm, put it in a paper bag next to 1/2 apple; it can also ripen quickly if left in the pantry, without a bag or apple. If the tomato is very juicy, remove the seeds so the spread doesn’t get too thin. Spread it on slices of toast.