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!
Food Follower 
One of my favorite flavor combinations! And I love, love, love the textiles in your photo…beautiful!
Thank you so much! The table cloth is from Peru.
A-ha! I thought so…
Looks delicious!
Thank you so much!!