• ½ small avocado

• 1 tsp limes, juiced

• ¼ tsp sea salt

• ½ tsp ground cumin

• ¼ tsp black pepper

• 1 slice gluten-free bread, toasted

• ½ cup heirloom cherry tomato halved

• ⅛ small red onion, sliced

• ¼ cup cilantro

• 1½ tbsp extra virgin olive oil

• 1 tbsp white balsamic vinegar

• ½ clove garlic, minced

• ½ tsp crushed red pepper

​

​

​​​

​

​

• In a small bowl, combine avocado, lime juice, cumin, salt, and pepper.

• Gently mash with the back of a fork and reserve until ready for use.

• In a second small bowl, combine halved tomatoes, onions, and cilantro.

• In a third bowl, whisk together olive oil, white balsamic, red pepper flake, and garlic

• Season to taste with Kosher salt and fresh ground pepper.

• Toss tomato mixture with 1 tablespoon of the dressing.

• Top toasted bread with mashed avocado mixture.

• Top avocado toast with salad and drizzle with dressing.