Avocado & Pineapple Salsa Breakfast Toasts

🥘 Ingredients

• blue corn tortilla chips
  3 oz
• cilantro
  ½ oz
• guacamole
  2 c
• lime
  2 unit
• pepper
• pineapple
  8 oz
• salt
• sourdough bread
  8 slice
• tomato
  2 unit

🍳 Cookware

• small bowl

1. 1

   Wash and dry produce.
2. 2

   Toast sourdough bread . Drain pineapple . Dice tomato into ½-inch pieces. Roughly chop cilantro . Quarter lime .

   sourdough bread: 8 slice, pineapple: 8 oz, tomato: 2 unit, cilantro: ½ oz, lime: 2 unit
3. 3

   In a small bowl , combine pineapple, tomato, cilantro, and juice from one lime wedge (two wedges for 4 servings); season lightly with salt and pepper .

   salt, pepper
4. 4

   Evenly spread guacamole on toasts; season with a pinch of salt and pepper. Top with pineapple salsa.

   guacamole: 2 c
5. 5

   Divide avocado toasts between plates. Gently crush blue corn tortilla chips over tops and serve with remaining lime wedges on the side.

   blue corn tortilla chips: 3 oz