Mixed summery salad and avocado pesto toast

Name: Mixed summery salad and avocado pesto toast
Total time: 30 min
Yield: 2 people
Ingredients: 1 nectarine; 4 green tomatoes; 50 g Rucola; 1 mozarella; 5-6 leaves fresh basil; 2 tbsp olive oil; 3 tbsp Balsamic vinegar; 1 tsp coarse-grain mustard; 1 tbsp honey; 1 pinch salt; 1 pinch pepper; 1 Avocado; 12-15 leaves fresh basil; 1/2 lime (juice); 1 tbsp pine nuts; 1 pinch salt; 4-6 slices bread

10.08.202129.06.2023 1 min read

This recipe is well-balanced in carbohydrates (complex sugars) and fats (unsaturated fats) and also contains proteins from mozzarella cheese. You can add chickpeas and hummus to enrich it even more in protein. By choosing local and organic products, you increase your chances of consuming fruits and vegetables of high nutritional quality (lots of vitamins and minerals).

Mixed summery salad and avocado pesto toast

CourseMain Dish
CuisineFresh & Healthy

Servings	Prep Time
2 people	30 minutes

Servings	Prep Time
2 people	30 minutes

Mixed summery salad and avocado pesto toast

CourseMain Dish
CuisineFresh & Healthy

Servings	Prep Time
2 people	30 minutes

Servings	Prep Time
2 people	30 minutes

Ingredients

For the salad

For the dressing

2 tbsp olive oil
3 tbsp Balsamic vinegar
1 tsp coarse-grain mustard
1 tbsp honey
1 pinch salt
1 pinch pepper

For the avocado and pesto toast

1 Avocado
12-15 leaves fresh basil
1/2 lime juice
1 tbsp pine nuts
1 pinch salt
4-6 slices bread

Servings: people

Units:

Instructions

For the salad

Thinly slice the nectarine.
Slice the green tomatoes.
Cut the mozzarella cheese into thin slices.
Chop the basil leaves.
Divide the rucola between 2 plates and decorate with the slices of nectarines, green tomatoes and mozzarella cheese.
Sprinkle the basil on top.

For the dressing

In a bowl, mix the balsamic vinegar, olive oil, coarse-grained mustard, honey, and pepper. Your sauce is ready!
Add the dressing to the two salad plates.

For the avocado and pesto toast

Mix the avocado with the basil leaves, lime juice,pine nuts and salt.
Toast 4-6 pieces of bread and add the avocado pesto on top of it.
Enjoy the toast with the salad.

Recipe Notes

Get all the ingredients you need at Farmy!

Johanie Sulliger

Je suis diététicienne, diplômée de la Haute Ecole de Santé de Genève et j’ai la chance d’exercer un métier que j’aime, vraiment ! C’est pendant mes études que l’envie de créer ce blog m’est venue. Je souhaitais apporter un regard nouveau sur la nutrition et tenter d’abattre le cliché de la diététicienne traqueuse de bourrelets et amoureuse des pouces de soja. L’alimentation étant une problématique majeure de santé publique, mon blog s’adresse principalement à une population en bonne santé qui souhaite trouver des conseils et infos pratiques pour la santé. J’espère qu’à travers mes articles, tu découvriras que plaisir et santé font bonne affaire et que les régimes sont hyper has-been !