Avocado-Toast Breakfast Salad

1. 1

   Preheat the oven to 350 degrees F. Arrange the bread and almonds on a baking sheet, and bake, flipping the bread once, until it is toasted and crunchy and the almonds are golden, about 10 minutes.

2. 2

   Set aside to cool.

3. 3

   Meanwhile, put the vinegar, orange juice and zest, oil and 1/4 teaspoon salt in a jar or other container with a lid.

4. 4

   Secure the lid, and shake until combined.

5. 5

   (The vinaigrette can be made a day ahead; shake well before serving.)

6. 6

   Put an avocado quarter on each slice of toast, and mash and spread the avocado with a fork to cover.

7. 7

   Quarter each piece of toast, and arrange the pieces on 4 plates with the points facing out to make a square.

8. 8

   Toss the arugula, toasted almonds, feta, radishes and vinaigrette in a medium bowl.

9. 9

   Taste and adjust seasoning with salt if necessary.

10. 10

    Put a mound of salad on top of each avocado toast square.

11. 11

    Quarter the remaining orange half, and garnish each salad with a piece.

* Per serving · 4 servings · Values may vary.