Avocado, tomato and mint on rye

Name: Avocado, tomato and mint on rye
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 ripe avocado, peeled, quartered; 2 large roma tomatoes; 4 thick slices light rye bread; 2 tablespoons extra virgin olive oil; 8 mint leaves, torn; Leaves from 1/2 butter lettuce; 1 lime, cut into wedges

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by Jill Dupleix

Food writer

Oct 03, 2015

Avocado, tomato and mint on toast is an Aussie cafe breakfast classic. It makes the perfect working lunch or is great as a lazy weekend brunch.

1 ripe avocado, peeled, quartered
2 large roma tomatoes
4 thick slices light rye bread
2 tablespoons extra virgin olive oil
8 mint leaves, torn
Leaves from 1/2 butter lettuce
1 lime, cut into wedges

Method

1.

Slice the avocado evenly lengthways, keeping the slices together. Cut the tomatoes in half, then slice each half evenly, keeping the slices together.
2.

Grill or toast the bread on both sides to your liking, then lightly brush with the extra virgin olive oil.
3.

Place an avocado half and a tomato half on each slice of toast, fanning the slices out slightly. Scatter with mint, sea salt and freshly ground black pepper, then serve with salad leaves and lime wedges.