Guacamole is probably high on the list of go-tos for any Cinco de Mayo celebration. But the avocado can be an everyday staple on any menu.
For a light #deckdinner last evening I wielded my #leftoverachiever wand using a salted rye baguette from Wuollet Bakery and some leftover roasted chicken.
I made a simple chicken salad including some fresh cucumber and ricotta cheese to lighten it up a bit. Then I sliced and brushed some of the baguette with extra virgin olive oil, rubbed with a clove of fresh garlic and toasted in the oven at 325° until they just begin to crisp and were a bit golden.
I just topped the crostini with a bit of arugula, spooned on some of the chicken salad, and topped with a slice of avocado and a pinch of black sea salt.
It is a perfect spring into summer dinner, lunch, or appetizer. What will you do with your avocado’s this Cinco de Mayo?