Zucchini bread is the perfect carrier for this zingy avocado topped with tangy tomato.

294 calories per serving | 10g protein | 20g fat | 20g carbs | 8g fiber

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INGREDIENTS | Makes 2 servings

• Zucchini bread (from my recipe) - 2 portions (each 65-70g)

  • 2 tsp butter

• TOMATO TOPPING

  • 1 tomato (100g), diced

  • 2 tsp balsamic vinegar

  • 1/4-1/2 tsp salt, to taste

  • 1/2 tsp cracked black pepper

• AVOCADO TOPPING

  • 1/2 avocado, scooped

  • 2 tbsp onion, roughly chopped

  • 1/2 jalapeno or serrano pepper

  • 1 clove garlic

  • 1 small bunch cilantro

  • 1/2 tsp salt

  • 1 tbsp lemon juice

DIRECTIONS

• Step 1 - Mix all ingredients for tomato topping and refrigerate for 15-20min

• Step 2 - Blend together all ingredients for avocado topping until smooth, add 1-2 tbsp of water as needed

• Step 3 - Toast each slice of bread with 1 tsp butter

• Step 4 - Layer avocado and tomato topping on each slice

  Enjoy!

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