{"id":45730,"date":"2017-10-29T12:32:56","date_gmt":"2017-10-29T16:32:56","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=45730"},"modified":"2017-10-29T12:33:35","modified_gmt":"2017-10-29T16:33:35","slug":"deconstructed-avocado-toast-salad%e3%82%a2%e3%83%9c%e3%82%ab%e3%83%89%e3%83%88%e3%83%bc%e3%82%b9%e3%83%88%e3%82%b5%e3%83%a9%e3%83%80","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=45730&lang=en","title":{"rendered":"Deconstructed Avocado Toast Salad<br>\u30a2\u30dc\u30ab\u30c9\u30c8\u30fc\u30b9\u30c8\u30b5\u30e9\u30c0"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45731 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/17-5.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I love avocado toast.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45732 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/12-2.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/12-2.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/12-2-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>It&#8217;s good as it is, but I hardly ever eat my avocado toast just like this, and I typically put a lot of toppings.<\/p>\n<p>So I end up with a toast with so much stuff on top and it can be hard to eat with hands sometimes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45733 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/13-2.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>So why not making a dish with avocado toast that I can eat with a fork.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45734 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/16-3.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>This was so good and also ended up with a sophisticated-look.<\/p>\n<p>Each bite is absolutely delicious!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45735 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/21-1.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/21-1.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/21-1-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Love this linen towel.<\/p>\n<p>It&#8217;s actually quite useful as well because it&#8217;s got measurement\/conversion information you can use for cooking or baking.<\/p>\n<p>But are they ever going to switch to the the metric system???<\/p>\n<p><strong>Deconstructed Avocado Toast Salad<\/strong><\/p>\n<p>2 slices sourdough bread, toasted<br \/>\n1 avocado, thinly sliced<br \/>\nsalt<br \/>\ncrushed red pepper<\/p>\n<p>arugula<br \/>\nradish slices<br \/>\nolive salad<br \/>\nsalt<\/p>\n<p>1. Make avocado toasts. Place avocado slices. Mash roughly with a fork. Sprinkle salt and crushed red pepper. Cut the toasts into small bite-sized pieces.<br \/>\n2. Serve with arugula, radish slices, and olive salad. Sprinkle salt.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45736 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/14-2.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Happy Sunday!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I love avocado toast. It&#8217;s good as it is, but I hardly ever eat my avocado toast just like this, and I typically put a lot of toppings. So I end up with a toast with so much stuff on top and it can be hard to eat with hands sometimes. So why not making [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,28,29],"tags":[],"class_list":["post-45730","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45730","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=45730"}],"version-history":[{"count":3,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45730\/revisions"}],"predecessor-version":[{"id":45742,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45730\/revisions\/45742"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=45730"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=45730"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=45730"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}