Bruschetta with Avocado Salad
This recipe for Bruschetta with Avocado Salad combines so many of our favourite ingredients to create a fantastic starter or light lunch. By brushing your bread with Mellow Yellow Rapeseed Oil before toasting, you create fantastically golden and crispy bruschetta which is a brilliant base for the avocado and salad that is to go on top. Sweet cherry tomatoes and fresh little gem lettuce finishes this dish off perfectly, a real classic.
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
Method
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1
Preheat oven to 180°C.
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2
Cut four slices of bread approximately 1.5cm thick and brush with Mellow Yellow Rapeseed Oil on both sides and season. Place on a baking tray and cook in the oven until edges are golden brown (depending on your oven it will take between 5 to 10 minutes, check and turn halfway).
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3
Meanwhile, prepare the avocado, and slice into even slices. Wash and pat dry the lettuce leaves and cut the tomatoes in half.
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4
Once the bruschetta is crisp, remove from the oven, place on a plate and arrange the avocado on top, and the salad around the edge. To finish, scatter with basil leaves and drizzle with the Mellow Yellow Balsamic Vinegar dressing.
Ingredients
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Small white bloomer loaf
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Mellow Yellow Rapeseed Oil
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1 avocado (for starter) or 2 (for lunch)
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Little gem lettuce
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8 cherry tomatoes
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Basil leaves
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Mellow Yellow Balsamic Vinegar dressing
