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Avocado Tartine with Almondaise
Nutrition Information
| Total Fat | 46 g |
| Cholesterol | |
| Sodium | 550 mg |
| Potassium | 830 mg |
| Total Carbohydrate | 25 g |
| Dietary Fiber | 13 g |
| Sugars | 3 g |
| Protein | 18 g |
Directions
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 almond cashew milk (for extra creaminess) or olive oil if necessary. Taste and adjust seasonings.
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.
Featured In: Food Blogger
Courtesy of: Love and Lemons
Ingredients
- 1 cup raw blanched and peeled almonds
- Scant 1 cup Almond Breeze Original (or for extra creaminess use Almond Breeze Almondmilk Cashewmilk Blend Original)
- 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)
