Avocado Toast

Posted byChef ChannyPosted 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
Servings: 4
Calories: 335kcal
Author: Chef Channy

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 Chef Channy

Chef Channy is a survivor of the Khmer Rouge genocide in Cambodia. Chef was formally trained as an engineer and worked in Aerospace industry building jet fighters, and in Biotech industry building instruments that assist oncologist diagnoses and treats cancer patients. Additionally, Chef published her award winning memoir ShortHairDetention.com; and created a non-profit organization to support educators with teaching about Cambodian Genocide: CambodianGenocideResourceCenter.org. Currently, Chef spends most of her time perfecting Cambodian recipes for her food manufacturing company AngkorFood.com and cooking at her restaurant AngkorChef.com in downtown San Jose.

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