Some ingredients are so scrumptious one recipe isn’t enough. Let me introduce, avocado two ways! Delectable and versatile, avocados can shine as a side dip or top off a sandwich. They can also be the star of a dish, or in this case, dishes! I chose to use bread and greens as ways to serve it up. It may seem silly but with its smooth, buttery taste, avocados are a natural (and healthy) choice to spread on your toast. It’s a simple way to sustain your energy and super quick for those days when you always seem to be in a rush.

If you have time to slow it down just a bit, try a salad. Pairing carrots with avocados helps the body to better absorb the beta-carotene naturally found in carrots. Finish with a dollop of plain yogurt, and you’ll have a light yet filling dish for brunch, lunch or dinner. With so many ways to go, avocado two ways might not be enough…but it’s a pretty good start!

You can find more of Patricia’s recipes on her YouTube channels, Farm to Table Family and Farm to Table Baby Mama, which focus on creating delicious food for babies and children. The recipes are modern takes on traditional favorites inspired by the finest and freshest seasonal ingredients.

Recipe: Avocado Toast & Avocado Salad

Enjoy creamy, nutritious avocados two ways: Avocado Toast and Avocado & Roasted Carrot Salad.

Ingredients

    Avocado Toast

  • 1 slice toasted bread
  • ½ an avocado, cut into cubes
  • olive oil
  • lemon juice
  • salt and chili pepper to taste

  • Avocado and Roasted Carrot Salad

  • 12-16 small carrots
  • ¾ cup olive oil
  • 1 orange
  • 1 lemon
  • 6-8 sprigs fresh thyme
  • 1 avocado
  • 2 cups spring salad greens
  • ½ cup plain greek yogurt
  • Salt and pepper to taste
  • ½ teaspoon cumin (optional)

Instructions

    Avocado Toast
    (Serves 1)

    • Cube half an avocado and drizzle olive oil and fresh lemon juice. Add salt and chili pepper to taste.
    • Place on top of toast.

    Avocado and Roasted Carrot Salad
    (Serves 4)

    • Preheat oven to 350 degrees F and prep carrots by tossing with olive oil and salt. Add orange and lemon halves plus thyme sprigs. Bake for 30-40 minutes or until the carrots begin to brown.
    • Make dressing by using juice from the roasted lemon and orange halves. Add 3/4 cup olive oil (you want to have a ratio of about 3:1 oil to juice). Sprinkle salt and pepper to taste. Cumin is optional!
    • Toss greens with dressing and assemble salad.
    • Finish with a dollop of yogurt.

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