Dairy-Free Chilean Pebre Toast with Avocado

Ingredients

• 4 slices Bread
• 2 medium Avocado
• 1 medium Tomato
• 0.5 small Onion
• 0.25 cup Cilantro
• 1 small Green chili
• 1 tbsp Olive oil
• 1 tbsp Red wine vinegar
• to taste as needed Salt
• to taste as needed Pepper

Instructions

1. 1Place the 4 slices Bread in a toaster or under a broiler set to medium-high heat (approximately 400°F / 200°C). Toast for 2-4 minutes, or until golden brown and crisp.
2. 2While the bread is toasting, prepare the avocado: Halve the 2 medium Avocados, remove the pits, and scoop the flesh into a medium bowl. Mash the avocado flesh with a fork until it reaches your desired consistency, then season with salt and pepper to taste.
3. 3Prepare the pebre salsa: Finely chop the 1 medium Tomato, the 0.5 small Onion, the 0.25 cup Cilantro, and the 1 small Green chili. Aim for pieces roughly 1/4-inch in size.
4. 4In a separate bowl, combine the chopped tomato, onion, cilantro, and green chili. Add the 1 tbsp Olive oil and the 1 tbsp Red wine vinegar. Season with salt and pepper to taste. Mix everything together thoroughly to create the pebre salsa.
5. 5Spread the seasoned mashed avocado evenly over each of the 4 slices of toasted bread.
6. 6Spoon the prepared pebre salsa generously over the avocado on each slice of toast.
7. 7Serve the Dairy-Free Chilean Pebre Toast with Avocado immediately.

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