Avocado And Spicy Peanut Chutney Toast Recipes

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NUTELLA AND TOAST



Nutella and Toast image

Provided by Food Network

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 2

1 loaf bread, any bread
1 container Nutella spread, store bought

Steps:

  • Slice the bread and toast in oven or toaster. Spread desired amount of Nutella spread and serve while toast are still warm.

PEANUT BUTTER AVOCADO TOAST - FIVE MINUTE RECIPE



Peanut Butter Avocado Toast - Five Minute Recipe image

Crunchy, creamy, sweet, and salty. You only need three ingredients to enjoy all of the flavors and textures in this recipe.

Provided by Sharon

Categories     Breakfast     Lunch

Time 5m

Number Of Ingredients 5

2 slices whole grain bread
1 avocado
1 tbsp unsweetened peanut butter
1 tsp honey or maple syrup
flaky sea salt, to taste

Steps:

  • Toast two slices of bread to your personal preference.
  • Smash the avocado in a small bowl.
  • Lightly spread the peanut butter onto each slice of bread.
  • Top each slice of bread with one half of the avocado mixture.
  • Drizzle each slice of bread lightly with honey or maple syrup.
  • Top with a pinch of sea salt flakes.
  • Plate and serve.

Nutrition Facts : Calories 290 kcal, Carbohydrate 25 g, Protein 7 g, Fat 20 g, SaturatedFat 3 g, Sodium 135 mg, Fiber 9 g, Sugar 6 g, UnsaturatedFat 15 g, ServingSize 1 serving

AVOCADO CHUTNEY



Avocado Chutney image

This is an interesting recipe from Flatbreads and flavors by Jeffery Alford and Naomi Duguid. I have to try this when avocados are in season this year. According to the author, this chutney goes well with puris and dosas.

Provided by daisy M

Categories     Asian

Time 15m

Yield 3 cups

Number Of Ingredients 10

1 large avocado, peeled and pitted (or 2 small)
1 small tomatoes, chopped
2 tablespoons lemon juice or 2 tablespoons lime juice
1/4 cup shredded fresh or desiccated coconut (unsweetened)
2 tablespoons shallots, finely chopped
2 garlic cloves, unpeeled
1/2 teaspoon salt
1/4 cup cilantro, finely chopped
1 Thai chiles or 2 jalapenos, finely chopped
2 tablespoons shredded or desiccated coconut

Steps:

  • Dry roast the 2tbsp of coconut in a dry skillet on medium heat. Stir constantly until uniformly golden brown.
  • In a bowl, mash avocado. Add 1/4 cup of coconut, tomato and lime juice. Mix well.
  • In a skillet, dry roast garlic cloves with skin over medium heat until skins start to brown. Remove skin and place in a blender. Add shallots to the blender along with salt and process to a paste.
  • Add the garlic paste to the avocado mixture. Also, add cilantro and chilies. Stir well to mix. Garnish with roasted coconut and serve with dosas or puris.

Nutrition Facts : Calories 188.9, Fat 14.8, SaturatedFat 4.3, Sodium 420.3, Carbohydrate 15.3, Fiber 6.3, Sugar 5.7, Protein 2.6

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