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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!

Course Main Course
Cuisine American
Keyword easy appetizer recipe, easy lunch recipe, light recipe
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 4 servings
Author The Daily Harvest Restaurant

Ingredients

Pickled Cabbage Slaw: Make ahead

  • 1/4 red cabbage super thinly sliced, I use a mandolin
  • 1/4 green cabbage again, super thinly sliced
  • 1/4 of a red onion thinly sliced
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • a generous pinch sea salt
  • 1/2 tsp black pepper

The Toast:

  • 4 pieces of your favorite artisan bread
  • 2 cups kale ribs removed and chopped
  • 1/2 a clove of garlic minced finely
  • 2 large ripe avocados peeled and mashed
  • 1-2 teaspoons fresh lemon juice
  • pinch sea salt
  • pepper

Instructions

  1. 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!
  2. Wash and dry kale. Remove center ribs from stalks. Discard ribs, chop leaves. Prep garlic.
  3. 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.
  4. With a fork, mash avocado, lemon juice and sea salt until smooth.
  5. Spread toast with avocado mash, top with kale and pickled cabbage! Serve.