Avocado Salsa And Sardine Frenchy Food

AVOCADO SALSA AND SARDINE FRENCHY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine avocado, chopped lettuce, chopped green pepper, and lemon juice in a small bowl.
• Brush extra-virgin olive oil on bread slices and toast in the preheated oven until browned, about 5 minutes on each side.
• Remove bread slices from oven. Spread with avocado mixture; top with sardines and canned tomatoes.

TOMATO & AVOCADO SALSA

Steps:

• In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you're ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.

AVOCADO SALSA

Steps:

• Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Serve with lime tortilla chips.

AVOCADO, SARDINES & EGGS ON TOAST

Steps:

• Very lightly toast the bread.
• In the meantime, prepare the avocado by removing all the flesh and mashing it in a small bowl with a squirt of lemon juice.
• Prepare the sardine mixture by emptying the tin into a small bowl, adding the crushed garlic, lemon juice, parsley and some black pepper. Break the fish up with a fork and make sure everything is mixed together.
• Spread the avocado evenly on each slice of toast, and top each slice with the sardine mixture. Pop in a medium grill for about 5 minutes until browned.
• While the toast is under the grill, fry 4 eggs. Place the eggs on top of each slice of toast, add black pepper and serve with a simple tomato and spinach salad.

AVOCADO SALSA AND SARDINE FRENCHY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine avocado, chopped lettuce, chopped green pepper, and lemon juice in a small bowl.
• Brush extra-virgin olive oil on bread slices and toast in the preheated oven until browned, about 5 minutes on each side.
• Remove bread slices from oven. Spread with avocado mixture; top with sardines and canned tomatoes.