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Avocado & Pineapple Salsa Breakfast Toasts with Crushed Tortilla Chips

Here’s a super-simple, deliciously complex breakfast for all the sweet-meets-savory flavor-lovers. Best of all? It just takes a quick 10 minutes to assemble. You’ll top toasted sourdough bread with a generous helping of guacamole, then bedazzle it with a homemade pineapple-tomato salsa kissed with tangy lime and herbaceous cilantro. For crisp contrast, you’ll finish it with lightly crushed blue corn tortilla chips for a wholesome, tasty meal in a flash.

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Calorie Smart Quick Vegan New breakfast-kits
Prep: 10 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 4 slices sourdough bread
  • 4 oz pineapple
  • 1 tomato
  • 0.25 oz cilantro
  • 1 lime
  • 1 cup guacamole
  • 1.5 oz blue corn tortilla chips
  • salt
  • pepper
  • 8 slices sourdough bread
  • 8 oz pineapple
  • 2 tomatoes
  • 0.5 oz cilantro
  • 2 limes
  • 2 cups guacamole
  • 3 oz blue corn tortilla chips
  • salt
  • pepper

Instructions

  1. • Wash and dry produce.
  2. • Toast bread. Drain pineapple. Dice tomato into ½-inch pieces. Roughly
    chop cilantro. Quarter lime.
  3. • In a small bowl, combine pineapple, tomato, cilantro, and juice from
    one lime wedge (two wedges for 4 servings); season lightly with salt
    and pepper.
  4. • Evenly spread guacamole on toasts; season with a pinch of salt and
    pepper. Top with pineapple salsa.
  5. • Divide avocado toasts between plates. Gently crush tortilla chips over
    tops and serve with remaining lime wedges on the side.