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Avocado and Grilled Onion Tartines Recipe
Jul 05, 2012 @ 11:16 AM
Posted by
Daily Value: 17%
Servings: 4
High-Fiber, Low-Carb
Vegetarian, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 335Daily Value: 17%
Servings: 4
High-Fiber, Low-Carb
Vegetarian, Sugar-Conscious
| Fat | 34g | 52% |
| Saturated | 4g | 22% |
| Carbs | 10g | 3% |
| Fiber | 7g | 28% |
| Sugars | 1g | 0% |
| Protein | 2g | 4% |
| Sodium | 226mg | 9% |
| Calcium | 21mg | 2% |
| Magnesium | 33mg | 8% |
| Potassium | 515mg | 15% |
| Iron | 1mg | 4% |
| Zinc | 1mg | 5% |
| Vitamin A | 278IU | 6% |
| Vitamin C | 12mg | 20% |
| Thiamin (B1) | 0mg | 4% |
| Riboflavin (B2) | 0mg | 8% |
| Niacin (B3) | 2mg | 9% |
| Vitamin B6 | 0mg | 13% |
| Folic Acid (B9) | 85µg | 21% |
| Vitamin E | 3mg | 14% |
| Vitamin K | 33µg | 41% |
| Fatty acids, total monounsaturated | 23g | 0% |
| Fatty acids, total polyunsaturated | 4g | 0% |
Have a question about the nutrition data? Let us know.
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The ingredients that top these little tartines are humble enough: red onions and avocados.
But drizzle them with a zingy vinaigrette of pungent roasted coriander, tangy lime juice, delicately flavored avocado oil, and fiery cayenne… and watch these "common" ingredients come alive.
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INGREDIENTS
For the onions:
- 2 medium-sized red onions, cut crosswise into 1/4-inch-thick slices
- 1-2 tablespoons extra-virgin olive oil
- 1/8 teaspoon sea salt
- Freshly ground black pepper, to taste
For the vinaigrette:
- 1 teaspoon coriander seeds
- 1 tablespoon lime juice
- 4 tablespoons avocado oil (or extra-virgin olive oil)
- 1/4 teaspoon sea salt
- 1/8 teaspoon cayenne
For the tartines:
- 2/3 French or sourdough baguette
- 2 ripe avocados, halved, pitted, skinned and cut into 1/4-inch pieces
- 1/3 cup small basil leaves, or large leaves torn into 1/2-inch pieces, for garnish
DIRECTIONS
For the onions:
Preheat a gas or electric grill on medium-high heat or prepare a charcoal grill.*
Place the onion slices in a large bowl. Add the oil, salt, and pepper and toss with your fingers until well coated. When the grill is ready, place the onion slices in a perforated stainless steel pan and grill until golden-brown, tossing with tongs only occasionally. Transfer to a bowl and set aside.
For the vinaigrette:
Heat a small, heavy-bottomed frying pan over medium-high heat. Add the coriander seeds and cook until they turn a dark color and are fragrant — about 2 minutes — shaking the pan constantly and taking care not to burn the spice.
Transfer to a mortar and grind until coarsely powdered. Place the coriander in a small bowl. Add the lime juice, oil, salt, and cayenne. Whisk until well blended and set aside.
For the tartines:
When ready to serve (do not prepare these ahead of time as the bread will get soggy), cut the bread in four 4-inch-long pieces. Slice each piece lengthwise in half. You should have 8 tartines.
Grill the bread slices cut side down until grill marks appear, or place under the broiler until golden-brown. Top the slices with the grilled onions and the chopped avocado. Drizzle with the vinaigrette. Garnish with the basil leaves and serve immediately.
