Make the Creamy Sauce: In a bowl, whisk together the sunflower oil (or olive oil) and milk until well combined. Season with salt, black pepper, mustard, minced garlic, honey, and lemon juice. Mix well to create a smooth and flavorful sauce.
Prepare the Salad: Combine the cubed avocados, halved cherry tomatoes, drained corn, diced cucumber, diced bell peppers, and chopped onions in a large bowl. Pour the prepared creamy sauce over the salad ingredients and toss gently to coat everything evenly.
Toast the Bread: Preheat your oven to 180°C (350°F). Brush the baguette slices with olive oil and sprinkle them with salt. Toast the bread slices in the preheated oven for 10 minutes, or until golden brown and crisp.
Prepare the Avocado Spread: While the toast is baking, mash the remaining avocado in a separate bowl. Add lemon juice, salt, black pepper, and mayonnaise. Mix well to create a creamy spread.
Assemble and Enjoy: Spread the avocado mixture on the toasted baguette slices. Top with the prepared salad and enjoy this delicious and satisfying keto-friendly meal!
More Information:
Feel free to adjust the vegetables in the salad based on your preferences. Other options include chopped broccoli, zucchini, or spinach.
This recipe is easily customizable! If sunflower oil doesn’t suit your dietary needs, you can substitute it with olive oil.
Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. However, the avocado will brown slightly.
Conclusion:
This Creamy Avocado Salad with Keto-Friendly Toast is a perfect way to incorporate healthy fats and essential nutrients into your keto diet. It’s flavorful, filling, and surprisingly simple to prepare. So ditch the processed snacks and give this recipe a try. You won’t be disappointed!
