Avocado Caprese Bruschetta

With spring just in a few days, I wanted to share a fresh new spin on traditional bruschetta that would serve great as an appetizer, snack, or addition to any meal.

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Containing avocado (heart healthy fat), tomatoes (vitamin C, potassium, lycopene-antioxidant, and fiber), fresh parsley (vitamin K-aids in blood clotting, vitamin A-good for eye site, folate-prevent neural tube defects in pregnancy, and iron-carries oxygen from lungs to rest of  body), and lemon juice (keeps avocado bright green, vitamin C source), this bruschetta is a great nutritious option to bring to the table.

Avocado Caprese Bruschetta

  • Servings: 4 servings, 3 pieces each
  • Difficulty: easy
  • Print

Ingredients:

  • 1 fresh avocado, cored and diced
  • 3 roma tomatoes, diced
  • 3 tablespoons fresh parsley
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest (optional)
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon Italian seasoning
  • 1 baguette
  • 2 teaspoon olive oil (to drizzle)

Directions: 

  1. Wash, peel, core and dice avocado.
  2. Wash and dice roma tomatoes.
  3. Chop fresh parsley.
  4. Add avocado, tomatoes, and parsley in a mixing bowl.
  5. Add lemon juice, zest, salt, dried basil, and Italian seasoning. Mix well.
  6. Place in refrigerator for ~30 minutes to let flavors marinade.
  7. Slice baguette into 1 inch bites. Drizzle with olive oil.
  8. Toast baguettes until golden brown.
  9. Put about 2 tablespoons of avocado caprese mixture on top of bread slices.
  10. Top with fresh parsley.
  11. Enjoy!

 

Happy-almost spring!

 

Until Next Time,

Happy Chewing!
Katrina Detter, RD, LDN

Registered Dietitian Nutritionist

Follow me on social media!

Facebook, Pinterest, YouTube: Live Better with Kat Detter

Instagram: @livebetterwithkatdetter

Kat’s Kitchen: Avocado Egg White Sandwich

Welcome back to Kat’s Kitchen!  This week we keep going with the breakfast on the go theme and make an easy breakfast sandwich that is simple, satisfying, nutrient dense, and only takes 5 minutes or less to make!

Below is my cooking demonstration video–enjoy! Underneath the video is a full list of ingredients and directions for reference.

 

Egg White Avocado Sandwich

  • Servings: 1 serving
  • Difficulty: Easy Peasy!
  • Print

Ingredients:

  • 1/4 cup of egg whites (or 1 whole egg)
  • salt & pepper to taste
  • 1 cup fresh, raw spinach
  • 1 English Muffin (I used Dave’s Killer Bread, you could use 2 slices of toast instead)
  • 1/2 ripe avocado

Directions:

  1. In a microwave safe bowl, add spinach and seasoned egg whites (or whole egg) and microwave for 2 minutes or until cooked to liking.
  2. Toast bread of choice (I like Dave’s Killer brand, Ezekiel brand, or homemade). Mash 1/2 avocado onto toast. Add egg and spinach mixture on top of avocado. Place other half of bread on top.
  3. Enjoy at home before heading out the door or make it to-go! Enjoy!

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This picture shows the Egg White Avocado Sandwich using Dave’s Killer Loaf bread–probably my favorite bread to use for this sandwich!

I hope you enjoyed this video and have found another option to beat the boredom of breakfast. Cooking at home does not have to be difficult or time consuming. Make sure to share and follow me on social media for more wellness, nutrition, and fitness posts!

Until Next Time,

Happy Chewing!

Katrina Detter, RD, LDN

Registered Dietitian Nutritionist

Follow me on social media!

Facebook: Live Better with Kat Detter

Instagram: @betterwithkatdetter_rd

YouTube: Live Better with Kat Detter