Sometimes, food is just so simple it seems silly to write a recipe. And writing recipes is torture for me. Just like following them. I do not like to measure, weigh, time... or really, pay close attention to a list of (rules) directions.
And because of my free spirit (strong will/laziness/independence) in the kitchen, I've seen more than several recipes flop (or in my mind, just turn out different than expected- I can work with that).
So I scratched my head and raised an eyebrow at the thought of writing a recipe for this breakfast creation. Who needs a recipe telling them how to put a bunch of their favorite stuff on a piece of toast and eat it for breakfast?
Not me, said the one who hates deadlines, timelines, schedules, and lists.
I keep it all in my mind. And it works just fine.
BUT if it's all trapped in my mind, you wouldn't get to know about this deliciousness!
Maybe THAT's a reason to write recipes.
Not to tell you (unless you want)
but to provide inspiration and guidance! I like those things :).
So please be inspired by this fresh, healthy, creative breakfast offering- you can even break the rules and eat it for lunch!
Breakfast Salad Toast with Orange Vinaigrette - serves 2
1 avocado, sliced
2 cups arugula or mixed baby greens
4 orange slices (can also be diced and mixed with the greens)
4 slices whole grain or GF bread, toasted
Orange Cumin vinaigrette
2 tablespoons orange juice
2 tablespoons avocado oil
Pinch of salt & pepper, to taste
1. Combine vinaigrette ingredients in a small bowl or jar. Whisk or shake to combine.
2. Toss vinaigrette with arugula.
3. Place avocado, orange and greens onto toast. Sit down with a cup of tea and enjoy.
444 calories, 28g fat (5g saturated, 18g monounsaturated, 5g polyunsaturated), 311mg sodium, 43g carbohydrate, 15g fiber, 11g protein