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Avocado, Mushroom & Pesto Brunch Recipe

By: Kimberly Kushner
Avocado, Mushroom & Pesto Brunch
Course
BreakfastLunchSide DishSnacks
Tags
HealthyVegetarianAvocadoMushroomSprouts
Info
  • Servings
    2
  • Prep Time
    10 mins
  • Cook Time
    5 mins
Ingredients
  • Avocado 2 small
  • Mushrooms, sliced 100g
  • Sourdough bread 4 small slices
  • Rocket leaves 1 handful
  • Sprouts 1 handful
  • Rocket pesto 4 tsps
  • Fresh lemon juice 1 lemon
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • (OPTIONAL)
  • Chilli flakes ½ tsp
  • Sunflower seeds to sprinkle
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What better combination than avocado and mushrooms – pure comfort food!

Method

  1. Place the sliced mushrooms in a frying pan on low heat and dry fry gently until the juices emerge. Add the chilli flakes if desired and lightly fry for a couple more minutes. Set aside.

  2. In a medium-size bowl, roughly mash the avocado with a fork. Add a large squeeze of lemon juice and mash further until just combined. Season with sea salt and freshly ground black pepper.

  3. Pop the bread into the toaster. Spread avocado evenly on the bread and top with rocket leaves, sprouts, pesto and sunflower seeds.

  4. Serve with warm mushrooms.

More about the Author

Kimberly Kushner

Kimberly BHSc (Naturopathy), BHSc (Nutritional Medicine), is a very passionate naturopath and clinical nutritionist who places patient care and wellbeing as her utmost priority. She specialises in healthy weight management, hormones, nutrigenomics, and areas of women’s health spanning endometriosis, PCOS, fertility issues, and more. Having dealt with long term chronic illnesses herself, endometriosis and adenomyosis has significantly shaped Kimberly as a practitioner. She is passionate about guiding people through an integrative healthcare model whereby complementary and alternative medicine fuses with Western medicine in order to achieve the best possible outcome and obtain vibrant health.

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