Some say it was the Australian chef, Bill Granger, who first introduced Avocado Toast on café menus in 1993. Others believe it was in the Brisbane scene ever since 1929. What we know for certain, is that this creamy and crunchy snack is an explosion of spicy yellow chilli and tangy tomato flavours, in this 100% plant-based recipe.
Chef's note:
Use your freshest ingredients to make the perfect avocado toast. We recommend you choose the best extra-virgin olive oil and fresh, crusty whole-wheat bread to create this delicious snack.
Ingredients:
- 2 tablespoons of Boombay’s Yellow Chilli Mayonnaise
- ½ Avocado
- 2-3 Cherry/Grape Tomatoes
- 2-3 leaves Lettuce of choice, like romaine
- 2 slices Bread of choice, preferably sourdough
- 2 tablespoons of Butter or olive oil
Products Used:
1
Prep
- Cut Avocado into slices.
- Cut the cherry tomatoes into half if they are big.
- Wash the lettuce and dry it nicely.
2
Cook
- Heat the pan and add butter to it. Toast both the slices of bread.
- Place the toasted bread on a plate. Arrange avocado slices
- And toss the cherry tomatoes with a tbsp of the yellow chilli mayo and arrange on the toast
- Drizzle some more mayo over the top