Avocado & Pineapple Salsa Breakfast Toasts
with Crushed Tortilla Chips
Here’s a super-simple, deliciously complex breakfast for all the sweet-meets-savory flavor-lovers. Best of all? It just takes a quick 10 minutes to assemble. You’ll top toasted sourdough bread with a generous helping of guacamole, then bedazzle it with a homemade pineapple-tomato salsa kissed with tangy lime and herbaceous cilantro. For crisp contrast, you’ll finish it with lightly crushed blue corn tortilla chips for a wholesome, tasty meal in a flash.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 slice
Sourdough Bread
(Contains Soy, Wheat)
4 ounce
Pineapple
1 unit
Tomato
¼ ounce
Cilantro
1 unit
Lime
1 cup
Guacamole
1.5 ounce
Blue Corn Tortilla Chips
(Contains Sesame)
Not included in your delivery
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce.
• Toast bread. Drain pineapple. Dice tomato into ½-inch pieces. Roughly chop cilantro. Quarter lime.
• In a small bowl, combine pineapple, tomato, cilantro, and juice from one lime wedge (two wedges for 4 servings); season lightly with salt and pepper.
• Evenly spread guacamole on toasts; season with a pinch of salt and pepper. Top with pineapple salsa.
• Divide avocado toasts between plates. Gently crush tortilla chips over tops and serve with remaining lime wedges on the side.
