Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Avocado Smash



Posts : 17858
Thanked : 877
Join date : 2013-01-12

Avocado Smash

Post by Lobo on Thu 25 Feb 2016, 9:26 pm

Avocado Smash

Be the first to Write a Review
Prep Time: 25 minutes
Cook Time: 0 minutes
Servings: 2
In one of the signature dishes at Bluestone Lane, in New York City’s West Village, chef Sappho Hatzis combines avocados, feta cheese, cherry tomatoes and other wholesome ingredients, which are then spooned onto toasted bread, for a hearty and healthy breakfast or lunch dish. For added protein, top with a poached egg, if you like. You will have some tahini sauce left over; refrigerate for up to a week.

  • Printer Friendly Version

  • 194


For the tahini sauce:

  • 3/4 cup (7.5 oz./235 g) tahini
  • 5 Tbs. (3 fl. oz./80 ml) fresh lemon juice
  • 1 small to medium garlic clove, minced
  • 1 to 1 1/2 cups (8 to 12 fl. oz./180 to 375 ml) water
  • 1/2 tsp. salt, plus more, to taste
  • Handful of very finely minced fresh flat-leaf parsley

  • 2 ripe avocados, halved and pitted
  • 1 Tbs. fresh lemon juice, plus more, to taste
  • 1 Tbs. fresh lime juice, plus more, to taste
  • Large pinch of sea salt
  • Freshly ground black pepper, to taste
  • 2 large slices rustic multigrain or gluten-free bread, toasted
  • Red pepper flakes, to taste
  • Extra-virgin olive oil for drizzling
  • Handful of halved cherry tomatoes
  • Feta cheese, crumbled, to taste
  • Seasonal sprouts, such as sunflower or amaranth sprouts, to taste
  • 2 poached eggs (preferably free range and organic) (optional)


To make the tahini sauce, in a food processor or a blender, combine the tahini, lemon juice and garlic and process briefly. With the motor running, slowly drizzle in the water, checking the consistency occasionally, until the sauce is just thin enough to drizzle off a spoon. Transfer the tahini sauce to a bowl, season with salt and stir in the parsley.

Scoop the avocado flesh into a bowl. Add the lemon juice, lime juice, salt and black pepper. Smash with a large spoon, keeping the mixture quite chunky but incorporating all of the ingredients.

Drizzle each slice of toast with about 1 1/2 Tbs. of the tahini sauce. Scoop the avocado mixture on top, sprinkle with red pepper flakes and drizzle with olive oil. Top each slice with cherry tomatoes, feta, sprouts and a poached egg. Serves 2.

Bluestone Lane Collective Café, New York, NY

    Current date/time is Mon 05 Dec 2016, 8:37 am