2 slices gluten-free toast (I used Udi’s)
3 medium avocados (ripe)
2 cups fresh basil leaves
1 tbsp Extra Virgin Olive Oil
3 tbsp non-fat Greek yogurt
3 tbsp lemon juice
1/2 cup sliced cherry tomatoes
salt & pepper to taste
- In a food processor, combine basil leaves and olive oil, pulsing until fine.
- Add in avocado, Greek yogurt and lemon juice, blending until smooth.
- This spread recipe yields eight servings – yay leftovers! This spread is great on sandwiches, in pasta salad and as a dip. So yummy!