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°ripe avocado, diced
°30 ml (2 teaspoons) lemon juice
°5 ml (1 tsp) Dijon mustard
°30 ml (2 teaspoons) canola oil
°8 slices soft white bread, toasted
°2 large tomatoes, sliced
°250 ml arugula
°Salt and pepper

  • Preparation:

In a blender or food processor, purée the avocado until smooth, purée with the lemon juice and mustard. Season with salt and pepper. Sprinkle with oil and stir until creamy.
Spread the avocado mixture on each slice of bread. Spread the tomatoes on half the slices of bread. Season with salt and pepper. Garnish with arugula. Close the bread. Foot it right now.


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