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June 20, 2012 / Food Follower

Tomato and Avocado Bruschetta; Arugula Salad with Beets and Mushrooms

I decided to make this spin off of bruschetta because I love avocados, and well, it seemed like a good idea in my head.

What you will need:

  • 1 large diced vine tomato
  • 1/4 diced yellow onion
  • 1 diced avocado
  • The juice from 1/2 lemon
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried basil leaves (fresh basil would be great here too)
  • baguette cut into thin slices
Combine all ingredients (except the baguette) into a bowl. Toast baguette slices and then put avocado and tomato mixture onto each slice of baguette.

Since I am eating a burger tonight, I decided to go light with my lunch and make a salad. I sliced 2 large portobello mushrooms and grilled them. I also sliced 2 small beets. (It’s funny because as a kid, I detested beets). I put my mushrooms and beets on a bed of arugula with some balsamic vinaigrette.

Lunch is served!

5 Comments

Leave a Comment
  1. Natalia at Hot, Cheap & Easy / Jun 20 2012 5:52 pm

    One of my favorite flavor combinations! And I love, love, love the textiles in your photo…beautiful!

  2. Sam and the dunes / Jan 31 2013 6:05 am

    Looks delicious!

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