Avocado Tartine with Almondaise

Prep Time



Cook Time





Serves Up To



Nutrition Information

Total Fat46 g
Sodium550 mg
Potassium830 mg
Total Carbohydrates25 g
Dietary Fiber13 g
Sugars3 g
Protein18 g


  • 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)


  1. 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. 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)

Made with these products:

Original Almondmilk Photo

Original Almondmilk

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  • 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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