Lemony zucchini ribbons on avocado toast (vegan)
Light and bright strips of zucchini are folded onto everyone's favorite - avocado toast. It's a quick and delicious breakfast that's a step outside of the ordinary. It's great on its own or alongside eggy tofu and fruit.
Servings: 1 person
Calories: 173kcal
Ingredients
- 4 wide ribbons of zucchini plus more if desired (peeled from any size zucchini)
- ¼ teaspoon extra virgin olive oil
- 1 teaspoon lemon juice freshly squeezed
- Pinch of salt
- 1 slice bread
- ½ small avocado sliced with pit removed
- Dash of pepper
Instructions
- Use a vegetable peeler to peel about 4 ribbons of zucchini in long, wide strips. (Save the rest of the zucchini in a covered container in the refrigerator for another use.)
- Put the zucchini ribbons in a small bowl. Add extra virgin olive oil, lemon juice, and salt. Use your fingers to combine, making sure the zucchini ribbons are evenly coated. Then let the zucchini marinate while you make the rest of the toast.
- Toast a slice of bread in the toaster.*
- Once the bread is toasted, top with half an avocado. Use a fork to smash it onto the bread, and sprinkle with salt.
- Take one of the zucchini ribbons, and wrap it around your pointer and middle finger, going from knuckles to fingertips. Then lay the ribbon on the avocado toast. Continue with the remaining zucchini ribbons.
- Sprinkle the finished toast with a dash of pepper, and dig in while the bread is still warm.
Notes
*For a more decadent take, lightly butter the bread on both sides with vegan butter, then toast it in a dry skillet, flipping once, until browned on both sides. It makes for a richer, more luxurious toast.
Nutrition
Calories: 173kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 139mg | Potassium: 381mg | Fiber: 5g | Sugar: 3g | Vitamin A: 146IU | Vitamin C: 13mg | Calcium: 47mg | Iron: 1mg
