By Sanjeev Kapoor
Avocado toast with Arugula and Blueberries
About the Dish
A fresh, light, and flavorful roll packed with crunchy vegetables, herbs, noodles, and USA Blueberries, served with USA Blueberry sauce. Perfect as an appetizer, light lunch, or innovative plated snack.
Serves: 2
Ingredients
- 2 medium avocados
- 4 toasted sourdough bread slices
- Arugula leaves as required
- ½ cup blueberry chutney
- Salt to taste
- Crushed black peppercorns to taste
- 2 tsps lemon juice
- ¼ cup cream cheese
- Micro greens for garnish
- Edible flowers for garnish
Method
- Halve, deseed and peel avocado, cut into slices. Sprinkle salt, crushed black peppercorns and drizzle lemon juice and set aside.
- Mix blueberry chutney and cream cheese in a bowl.
- Apply this mixture evenly on toasted sourdough slices and arrange arugula leaves on top.
- Place avocado slices on each bread slice, garnish with micro greens, edible flowers and serve.
Blueberries have been a part of North American food and medicine traditions for centuries.