Breakfast: Avocado Salsa on Toast

Breakfast: Avocado Salsa on Toast

Gluten-free, vegan, raw food-friendly

Serves: 4


  • 2 ripe avocados, cut into 1cm dice
  • 2 vine-ripened tomatoes, cut into 1cm dice
  • 2 tbsp red onions, finely chopped
  • handful coriander leaves, finely shredded
  • handful basil leaves, finely shredded
  • 1/2 lemon, juice only
  • 2 tbsp cold-pressed olive or coconut oil
  • Himalayan salt or Celtic sea salt
  • freshly ground black pepper to taste
  • 4 slices gluten-free multigrain bread (try to find one containing loads of seeds, especially pumpkin) (See Tip)


  1. Add avocado, tomato, onion, herbs, lemon juice and oil to a large bowl.
  2. Add seasoning and stir carefully to combine.
  3. Toast bread and serve with salsa piled up on the toast. Sprinkle with black pepper

Tip: I love this one, but I don't eat tomatoes, so I just leave them out! You can make this a raw recipe by not serving the toasted bread. How about using sliced tomato as the base, or baby cos leaves.