Who doesn’t love a good avocado toast? I mean it is all the rage and hype right now to eat an avocado on either a carb or veggie base such as a thinly sliced sweet potato. I like the avocado toast concept because it is light, crisp and refreshing, with the dreaded days of 100 degree and above weather hitting Phoenix on a regular basis right now you tend to lose your appetite for heavy foods.
There are so many different types of herbs growing in my little garden that I decided to try a herbaceous spread for my little avocado concoction. The sauce that immediately popped into my mind was green goddess, it is creamy, citrusy and full of delicious herbs. Now if you have read my previous posts especially the Caesar Salad Dressing recipe you know I am definitely not a fan of anchovies. Traditional Green Goddess salad dressing typically has anchovie paste as an ingredient, well not my rendition. Tangy feta cheese gives this spread a nice balance of salty flavor with the herbs.
Now it took me a while to master the avocado rose, but once you do as you can see the results are beautiful and almost too pretty to eat. There are several you tube tutorials on how to create food flowers if you are interested in learning. Until then sliced avocado will suit this recipe just fine, after all it tastes the same rose shaped or not!
- 2 Cloves garlic
- 4 oz Feta cheese
- 1 Cup Basil
- 1/4 Cup chopped chives
- 2 Tablespoons Greek yogurt
- 1 teaspoon lemon juice
- 1/2 teaspoon sea salt, plus more for serving
- 1/4 teaspoon ground pepper, plus more for serving
- 4 Toasted mini naans
- 1 Avocado, pitted, peeled and sliced
- 1/2 cucumber, sliced thin
- Olive oil, for drizzling over naan
- Lemon wedges, for serving
In the bowl of a food processor, process the garlic until minced. Add the feta cheese, basil, chives, Greek yogurt, lemon juice, salt and pepper.
Process until well combined and pretty smooth. If you feel as though it could use a little more creaminess, feel free to add a bit of Greek yogurt.
Toast the mini naan.
Spread the feta green goddess spread over the naan. Top with slices of cucumber, followed by avocado. Now it took me a while to master the avocado rose, but once you do as you can see the results are beautiful and almost too pretty to eat.
Drizzle with olive oil and sprinkle with salt and pepper.
Adapted from The Kitchen Confidante