Kale Avocado Toast~ My Favorite Restaurant Series: Part 7
Be sure to make pickled cabbage the day before. It keeps well in the fridge for a couple of weeks. Use it in salads, sandwiches...just about anything!
Servings 4 servings
Ingredients
Pickled Cabbage Slaw: Make ahead
- ¼ red cabbage super thinly sliced, I use a mandolin
- ¼ green cabbage again, super thinly sliced
- ¼ of a red onion thinly sliced
- ½ cup red wine vinegar
- ¼ cup olive oil
- a generous pinch sea salt
- ½ tsp black pepper
The Toast:
- 4 pieces of your favorite artisan bread
- 2 cups kale ribs removed and chopped
- ½ a clove of garlic minced finely
- 2 large ripe avocados peeled and mashed
- 1-2 teaspoons fresh lemon juice
- pinch sea salt
- pepper
Instructions
- The Pickled Cabbage: Make ahead by tossing everything together and then allowing to sit in the fridge at least overnight. The longer it sits the better it tastes!
- Wash and dry kale. Remove center ribs from stalks. Discard ribs, chop leaves. Prep garlic.
- Set a pan on medium heat. Add a little butter or olive oil and saute kale and garlic for 2-3 minutes. While kale cooks, prepare avocado and pop bread in the toaster.
- With a fork, mash avocado, lemon juice and sea salt until smooth.
- Spread toast with avocado mash, top with kale and pickled cabbage! Serve.