Dina Cheney

Author, Still Life Painter, Recipe Creator, Photographer

Avocado Toast with Mango Pico de Gallo

Breakfast, Brunch, Lunch, SnackDina CheneyComment

Makes 4 Toasts

I kept these mild for my kids. However, feel free to add 1 tsp minced jalapeno to the salsa. You can also finish the toasts with a sprinkle of chili powder. Yum!

1 medium avocado

2 Tbsp fresh, strained lime juice, divided (about 1 small lime)

1/2 tsp salt, divided

1 ripe mango, diced (about 1 cup)

1 medium tomato, seeded and diced (about 1/2 cup)

1/4 cup finely chopped red onion (about 1/4 small onion)

4 slices whole-wheat bread, toasted

  1. To a small bowl, add the avocado, half of the lime juice, and half of the salt. Mash well. In a medium bowl, stir together the remaining lime juice, remaining salt, mango, tomato, and onion.
  2. Spread the avocado mixture on the four slices of bread, and top with the tomato-mango salsa. Serve immediately.