Bruschetta with Avocado Salad

Bruschetta with Avocado Salad brings the best of popular avocados, on top of a crispy bruschetta and a filling tasty salad.


Small white bloomer loaf
Mellow Yellow Rapeseed Oil
1 avocado (for starter) or 2 (for lunch)
Little gem lettuce
8 cherry tomatoes
Basil leaves
Mellow Yellow Balsamic Vinegar dressing


Preheat oven to 180°C.
Cut four slices of bread approximately 1.5cm thick and brush with Mellow Yellow Rapeseed Oil on both sides and season. Place on a baking tray and cook in the oven until edges are golden brown (depending on your oven it will take between 5 to 10 minutes, check and turn halfway).
Meanwhile, prepare the avocado, and slice into even slices. Wash and pat dry the lettuce leaves and cut the tomatoes in half.
Once the bruschetta is crisp, remove from the oven, place on a plate and arrange the avocado on top, and the salad around the edge. To finish, scatter with basil leaves and drizzle with the Mellow Yellow Balsamic Vinegar dressing.

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