Avocado & Pineapple Salsa Breakfast Toasts

🥘 Ingredients

• black pepper
  1 pinch
• blue corn tortilla chips
  1 c
• cilantro
  ½ cup
• guacamole
  ½ cup
• lime
  1 unit
• pineapple
  1 c
• salt
  1 pinch
• sourdough bread
  4 slices
• tomato
  1 unit

🍳 Cookware

• small bowl

1. 1

   Wash and dry all produce.
2. 2

   Toast sourdough bread ⏱️ 3 minutes until golden and crisp. Drain pineapple . Dice tomato into ½-inch pieces. Roughly chop cilantro . Quarter lime .

   sourdough bread: 4 slices, pineapple: 1 c, tomato: 1 unit, cilantro: ½ cup, lime: 1 unit
3. 3

   In a small bowl , combine pineapple, tomato, cilantro, and juice from one lime wedge; season lightly with salt and black pepper .

   salt: 1 pinch, black pepper: 1 pinch
4. 4

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

   guacamole: ½ cup
5. 5

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

   blue corn tortilla chips: 1 c