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Avocado, Baby Heirloom Tomato & Kale Toast (Zen moments on a Friday in Laguna)

August 7, 2015

imagesI am so fortunate to live and work in one of the most beautiful places in the world… Laguna Beach! Sometimes on a Friday afternoon, you just need to sneak out of the office a little early and find a zen moment. That’s just what I did today. For the food –  no need to over think – the simplest and freshest is the best. Find time this weekend to sit back and be grateful for this beautiful Earth! Fresh…simple…significant!     Peace… Britt


___________I N G R E D I E N T S___________

1 ripe avocado

2 leaves Tuscan kale leaves

1 pint baby  heirloom tomatoes

1 small shallot

1 lemon

2 slices whole grain bread

sea salt

Crushed red pepper

Extra virgin olive oil

____________P R E P______________

Remove spines from kale &; chop into very fine ribbons.

Cut shallot in half and thinly slice.

Cut 6-8 tomatoes in half.

Put above ingredients together in a small bowl, add a drizzle of extra virgin olive oil, squeeze half a lemon, season with sea salt. Let flavors develop and set aside.

Place avocado into a bowl. Season with red pepper and sea salt. Squeeze other half of lemon with a fork so that all elements combine.

Toast bread . Place the avocado mixture onto the bread and place your kale and tomato salad atop the avocado.

*note: to transport to beach… toast bread and wrap in parchment paper. Put avocado mixture in reusable covered container. Put tomato & kale mixture in a seprate reusable covered container. Assemble at beach

IMG_1493100% cotton towel John Robshaw Textiles



Wood Charger…Pottery Barn

Decorative plate… Blue Ray Pottery

Black plate and bowl… Crate & Barrel




IMG_1499Pillows: Sunbrella and West Elm

Swimwear: Becca

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