- Snack
- Breakfast
- Brunch
- Lunch
- Main Meal
- Dinner
Cucumber and capsicum bruschetta
- 10 mins
- Serves 2
- Gluten Free Option
- Oil Free
- Refined Sugar Free
- Nut Free
- Soy Free
- Party Food
- Entertaining
A quick, easy and versatile dish! Enjoy it as a light snack, breakfast, lunch or dinner option, or serve it as an entrée.
Ingredients
- ¼ red onion, diced
- 1 clove garlic, minced
- ½ cucumber, diced
- ½ capsicum, diced
- 1 large tomato, diced
- ¼ lemon, juiced
- 4 slices wholegrain bread
- 2 tbsp avocado, mashed
- 1 tbsp balsamic vinegar
- 1 handful fresh basil
- Cracked pepper to taste
Directions
- Dice the red onion, garlic, cucumber, capsicum and tomato as directed. Combine in a medium-sized bowl with the lemon juice.
- Toast the bread in a toaster or oven until golden and crispy.
- Spread a thin layer of mashed avocado over the toast.
- Add a scoop of the vegetable mix onto each slice of toast.
- Drizzle balsamic vinegar over the top and season with cracked pepper if desired.
- Garnish with torn basil and enjoy!
Chef's Tips
- You can also add the fruit or toppings to the blender at step 2 (or 2 tablespoons cocoa) to create different nice cream flavours such as strawberry, peanut or chocolate.
- This tastes just as good as regular ice cream but is super healthy; I love it!
- Best eaten immediately as sadly it does not freeze well once blended.
- This is delicious served on wholemeal pancakes for breakfast!
Emily Bruggemann
