Avocado Tartine with Almondaise
Cook Time:
20
Minutes
Difficulty:
Medium
Serves Up To:
4
Servings
Nutrition Information
| Total Fat | 46 g |
|---|---|
| Sodium | 550 mg |
| Potassium | 830 mg |
| Total Carbohydrates | 25 g |
|---|---|
| Dietary Fiber | 13 g |
| Sugars | 3 g |
| Protein | 18 g |
Ingredients
- 1 cup raw blanched and peeled almonds
- Scant 1 cup Almond Breeze Original Almondmilk
- 1 tablespoon Dijon mustard
- Zest & juice of 1 lemon
- 2 teaspoons ground turmeric
- 2 tablespoons olive oil
- Salt & pepper
- Crusty bread (toasted or grilled)
- Avocado slices
- Watercress leaves
- Chopped edamame
- Radishes slices
- Capers
- Chives
- Salt & pepper
- Sliced hard boiled eggs (optional)
Directions
- 1
Make the almondaise: In a high speed blender puree raw blanched and peeled almonds, Almond Breeze Original, Dijon mustard, zest & juice of 1 lemon, dried turmeric, salt & pepper. While your blender is running, drizzle in the olive oil. Blend until smooth, adding unsweetened almond cashew milk (for extra creaminess) or olive oil if necessary. Taste and adjust seasonings.
- 2
Assemble the tartines with your choice of toppings and top with a dollop of almondaise sauce. For the tartines: crusty bread (toasted or grilled), avocado slices, watercress leaves, chopped edamame, radishes slices, capers, chives, salt & pepper and sliced hard boiled eggs (optional)
Notes
- Blanch almonds by dunking them in boiling water for 1 minute. Rinse under cold water then peel off the skins.
Made with these products:
Notes
- Blanch almonds by dunking them in boiling water for 1 minute. Rinse under cold water then peel off the skins.
Courtesy of: Love and Lemons
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