Avocado Toast

Posted byChanny LauxPosted inCambodian Fusion, RecipeTags:, ,

Have some avocado in your stash?  They don’t last long, here is a quick and delicious way to enjoy them with Cambodian peppercorn sauce (Tuk Meric).

Avocado Toast – Simple and delicious sandwich with Cambodian peppercorn sauce (Tuk Meric)
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Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Course: Breakfast, Main Course
Cuisine: Cambodian Fusion
Keyword: Sandwich, Tuk Meric, Vegan
Servings: 4
Calories: 335kcal
Author: Channy Laux

Ingredients

  • 8 slices bread Toasted
  • 2 avocados sliced
  • 2 cups micro greens or some spring mix
  • 1 tomato sliced
  • 4 tsp Angkor Tuk Meric
  • 1 tbsp pumpkin seeds roasted

Instructions

  • Note – The following steps allow your sandwich to stay together better, resulting in a delicious and juicy flavor with every bite.
    For each sandwich, place a slice of tomato on one a toast, set a side to allow the tomato stick to the toast. Line slices of avocado on the second slice of toast, drizzle with 1 teaspoon of Tuk Meric, top with some micro green, and sprinkle with some pumpkin seeds.
    Slap them together and enjoy.

Nutrition Facts

Calories: 335kcal | Carbohydrates: 38g | Protein: 10g | Fat: 18g | Saturated Fat: 3g | Sodium: 300mg | Potassium: 695mg | Fiber: 10g | Sugar: 5g | Vitamin A: 428IU | Vitamin C: 16mg | Calcium: 98mg | Iron: 3mg

Notes

Optional:
Add pan fried egg on top of sliced avocado.  
Angkor Food Tuk Meric is Cambodian peppercorn sauce made from organically certified Kampot Peppercorn.
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Published by Channy Laux

Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family. In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years. In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award. Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA. Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.

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