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🍽️ Avocado Rye Bread with Creamy Broccolini Side

353 kcal · 30 min · 4 servings

Ingredients

• 150 g yogurt (3.5% fat)
• 1 tsp mustard
• 1 pinch turmeric powder
• salt
• pepper
• 2 avocados
• 1 organic lime (juice and zest)
• 1 pinch cayenne pepper
• 300 g broccolini
• 1 yellow carrot
• 2 sprigs herbs (e.g. oregano, thyme)
• 1 handful beet greens
• 4 slices rye bread (60 g each)
• 120 g cottage cheese (10% fat in drg.)
• 1 tbsp whipping cream
• 6 g chia seeds (2 tsp)

Instructions

1. 1. Put the yogurt, mustard, and turmeric powder into a small bowl.
2. 2. Stir the ingredients with a spoon or fork until the sauce is completely smooth.
3. 3. Season the sauce finally with salt and pepper to your taste.
4. 4. Cut the avocados in half lengthwise.
5. 5. Remove the pits from the avocado halves.
6. 6. Scoop the flesh out of the skin with a spoon and put it into a separate bowl.
7. 7. Mash the avocado flesh finely with a fork.
8. 8. Add the fine zest and juice of one lime to the avocado mixture.
9. 9. Season the avocado cream with salt, pepper, and a pinch of cayenne pepper.
10. 10. Set the finished avocado cream aside until you need it.
11. 11. Wash the broccolini thoroughly under running water.
12. 12. Cut the broccolini into small, bite-sized pieces.
13. 13. Bring a pot of salted water to a boil.
14. 14. Cook the broccolini pieces for 5 minutes in the boiling water (this is called blanching).
15. 15. Remove the broccolini from the water with a slotted spoon.
16. 16. Shock the vegetable immediately with cold water to stop the cooking process.
17. 17. Let the broccolini drain well in a colander.
18. 18. Peel the carrot with a vegetable peeler.
19. 19. Cut the carrot into long, thin sticks.
20. 20. Wash the fresh herbs and the beet leaves.
21. 21. Shake the vegetable and herbs dry.
22. 22. Place the bread slices in the toaster.
23. 23. Toast the slices for 5 minutes until golden brown.
24. 24. Take the toasts out of the toaster.
25. 25. Spread the toast slices thickly and evenly with the avocado cream.
26. 26. Stir the cottage cheese smooth with the cream in a small bowl.
27. 27. Put the cottage cheese and cream mixture onto the avocado cream.
28. 28. Drizzle some of the prepared yogurt sauce over the toast.
29. 29. Season the toast lightly again with salt and pepper.
30. 30. Place the carrot sticks next to the toast on the plate.
31. 31. Arrange the drained broccolini on top of the toast.
32. 32. Sprinkle the finished toasts with the fresh herbs.
33. 33. Add the beet leaves as decoration on top.
34. 34. Sprinkle chia seeds over the dish.
35. 35. Serve the toasts immediately while warm.

Nutrition per serving

• kcal: 353
• Protein: 14 g · Fett/Fat: 17 g · Carbs: 34 g