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Home|Food + Drink|RECIPE: Avocado and Ricotta Smash Toast

Food + Drink

RECIPE: Avocado and Ricotta Smash Toast

16G CARB PER SERVE

Serves 4

Prep: 25 minutes | Cook: 15 minutes


The CSIRO Low-Carb Diet

Images and recipes from The CSIRO Low-Carb Diet by Associate Professor Grant Brinkworth and Pennie Taylor.

Available now, Macmillan Australia
RRP $34.99


Olive oil spray, for cooking

300 g flat mushrooms, stems trimmed, thickly sliced

200 g cherry tomatoes, halved

2 cloves garlic, thinly sliced

100 g baby spinach leaves

4 × 35 g slices mixed grain bread

Avocado and Ricotta Smash

140 g avocado, chopped

220 g low-fat fresh ricotta, crumbled

small handful coriander leaves, roughly chopped

1 teaspoon lime juice, or to taste

3–4 drops Tabasco sauce (optional)

• Lightly spray a large non-stick frying pan with olive oil and place over medium heat. Add the mushrooms and 1 tablespoon water and cook, covered, for 5 minutes or until the mushrooms start to lose their moisture, stirring occasionally. Remove the lid, add the tomatoes and garlic and cook, stirring occasionally, for 5 minutes or until the tomatoes start to collapse. Stir in the spinach and cook for 30 seconds or until the spinach is wilted.

• Meanwhile, to make the avocado and ricotta smash, mash the avocado with a fork, leaving some texture. Gently mix in the ricotta, coriander, lime juice and Tabasco (if using). Season to taste with freshly ground black pepper.

• Toast the bread and top with the avocado smash and mushroom mixture and serve immediately.


UNITS PER SERVE 

Breads, cereals, legumes, starchy vegetables 1
Dairy 1
Low-carb vegetables 1
Healthy fats 2

May 3, 2017
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