Avocado-Toast Breakfast Salad Recipe

Name: Avocado-Toast Breakfast Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices whole-grain or whole wheat bread; 2 tablespoons sliced skin-on almonds; 1 tablespoon white wine vinegar; Juice and zest of 1/2 orange plus other half reserved; 1 tablespoon extra-virgin olive oil; Kosher salt; 1 large avocado, halved, pitted, scooped and quartered; 5 ounces baby arugula (about 8 cups); 1/3 cup crumbled feta cheese; 5 radishes, very thinly sliced

Servings: persons

4 slices whole-grain or whole wheat bread
2 tablespoons sliced skin-on almonds
1 tablespoon white wine vinegar
Juice and zest of 1/2 orange plus other half reserved
1 tablespoon extra-virgin olive oil
Kosher salt
1 large avocado, halved, pitted, scooped and quartered
5 ounces baby arugula (about 8 cups)
1/3 cup crumbled feta cheese
5 radishes, very thinly sliced

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
Set aside to cool.
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
Secure the lid, and shake until combined.
5
(The vinaigrette can be made a day ahead; shake well before serving.)
6
Put an avocado quarter on each slice of toast, and mash and spread the avocado with a fork to cover.
7
Quarter each piece of toast, and arrange the pieces on 4 plates with the points facing out to make a square.
8
Toss the arugula, toasted almonds, feta, radishes and vinaigrette in a medium bowl.
9
Taste and adjust seasoning with salt if necessary.
10
Put a mound of salad on top of each avocado toast square.
11
Quarter the remaining orange half, and garnish each salad with a piece.

115

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 slices whole-grain or whole wheat bread, 2 tablespoons sliced skin-on almonds, 1 tablespoon white wine vinegar, Juice and zest of 1/2 orange plus other half reserved, and more.

Yes, Avocado-Toast Breakfast Salad falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Avocado-Toast Breakfast Salad

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