Recipes


image                               Mango Coconut Avocado Toast

This is so seriously good!  If you love avocado, mango, cilantro and coconut this recipe is for you.  The avocado gets a hint of citrus tang from lemon juice enhanced by the citrus-like hint of cilantro and an extra smooth mouth feel from a dash of olive oil.  Sprinkle on a hint of red pepper flakes for that little zing.  The mango reminds me of Florida blue skies and tropical weather.  Toasted coconut to top it off and, wow, what a flavor explosion.  My toast was Udi’s multi-grain, gluten-free.  Do serve this for breakfast, lunch, or anytime you need a healthy snack.  I think it would also be delicious with a chili or chicken tortilla soup.  Introduce it to the kiddos!  Yum!

 

MANGO COCONUT AVOCADO TOAST

 

INGREDIENTS:

2 ripe Haas avocados, pitted

Juice of 1/2 a lemon, plus an additional squeeze

1 teaspoon finely chopped cilantro

1 tablespoon extra-virgin olive oil

Sea salt & freshly ground black pepper

1/4 cup unsweetened coconut flakes

1 small mango, peeled, pitted, and diced

1 tablespoon mint (optional)

Light sprinkle of red pepper flakes (optional)

4 slices multi-grain bread, toasted

PROCEDURE:

  1.  In a small bowl, smash one avocado, leaving some chunks. Mix with juice of 1/2 lemon, cilantro, olive oil and salt and pepper to taste.  Dice and add second avocado to mix.
  2. In a small skillet over low heat, toast coconut until golden brown, 2-3 minutes or spread in a small, shallow pan and toast in 350 degree oven for 4-5 minutes, stirring halfway through, until lightly golden brown.  Combine in a small bowl with mango, mint, a squeeze of lemon juice and salt and pepper to taste.
  3. Evenly divide and spread avocado over each slice of toast.  Sprinkle very lightly with a few flakes of red pepper.  Top with mango-coconut mixture and a sprinkle of mint or cilantro.  Serves: 4                                                         Source:  Adapted from Wall Street Journal, Jan. 9-10, 2016.  Adapted from Franklin Becker of the Little Beet, New York.