Avocado Toast with Japanese Turnips and Balsamic Glaze

We received Japenese (or hakurei) turnips in our third CSA basket with the instruction that they were best eaten raw. Unlike traditional turnips that we're used to in the US, these turnips are already slightly sweet and very crispy. Dave was very insistent that he wanted to do a raw preparation, so I decided to keep things very simple and light for a breakfast preparation. The dish was sweet without being overwhelming, crisp and tasted fresh, perfect energy to start the day.

We picked-up:-Zucchini/summer squash
-Japanese turnips
-Mixed greens
-Garlic Scapes
-Tatsoi (similar to bok choy)
-Collared greens

A Vegetarian & Cooking original.

-Four slices of multi-grain bread, toasted
-1 avocado
-8 cherry tomatoes, cut in half
-A bunch of Japanese turnips, thinly sliced
-A pinch of salt
-1 tablespoon of balsamic glaze drizzled over each

Mash the avocado and season with salt before spreading it onto the multigrain bread (alternatively you can layer the avocado slices onto the toasted multigrain bread and sprinkle with salt). Top with a drizzle of balsamic glaze, tomato slices and Japanese turnip slices.


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