Fruchtig scharfer Gemüsetoast

[bt_bb_section layout=“boxed_1200″ lazy_load=“yes“ allow_content_outside=“no“ show_video_on_mobile=““ top_spacing=“,;,,;,,;,,;,,;,“ bottom_spacing=“,;,,;,,;,,;,,;,“ negative_margin=““ full_screen=““ vertical_align=“top“ color_scheme=““ background_color=““ background_image=““ background_overlay=““ background_position=““ background_size=““ top_section_coverage_image=““ bottom_section_coverage_image=““ parallax=““ parallax_offset=““ background_video_yt=““ yt_video_settings=““ background_video_mp4=““ background_video_ogg=““ background_video_webm=““ responsive=““ publish_datetime=““ expiry_datetime=““ animation=“no_animation“ el_id=““ el_class=““ el_style=““ bb_version=“4.5.6″][bt_bb_row][bt_bb_column order=“0″ lazy_load=“yes“ width=“1/1″ width_lg=“1/1″ width_md=“1/1″ width_sm=“1/1″ width_xs=“1/1″][bt_bb_headline font_subset=“latin,latin-ext“ superheadline=““ headline=“Zutaten“ subheadline=““ html_tag=“h2″ size=“inherit,;,,;,,;,,;,,;,“ align=“inherit,;,,;,,;,,;,,;,“ dash=“none“ color_scheme=““ color=““ supertitle_position=““ font=“inherit“ font_size=““ url=““ target=“_self“ responsive=““ publish_datetime=““ expiry_datetime=““ el_id=““ el_class=““ el_style=““ font_weight=““ animation=“no_animation“ text_transform=““ superheadline_font_weight=““ superheadline_text_transform=““ subheadline_font_weight=““ subheadline_text_transform=“default“ bb_version=“4.5.6″][/bt_bb_headline][bt_bb_separator top_spacing=“10″ bottom_spacing=“20″ border_style=“none“ color=““ border_width=““ responsive=““ publish_datetime=““ expiry_datetime=““ el_id=““ el_class=““ el_style=““][/bt_bb_separator][bt_bb_text]

• Vollkorntoast
• efko Mexikanischer Salat 370ml
• 1 Avocado
• 1 Paprika
• 1 Tomate
• Petersilie
• efko Piri Piri 105ml
• 1 Limette oder Zitrone
• 1 Knoblauchzehe (efko Knoblauch mit Chili)
• Salz und Pfeffer
• Olivenöl

[/bt_bb_text][bt_bb_separator top_spacing=“20″ bottom_spacing=“20″ border_style=“none“ color=““ border_width=““ responsive=““ publish_datetime=““ expiry_datetime=““ el_id=““ el_class=““ el_style=““][/bt_bb_separator][bt_bb_headline font_subset=“latin,latin-ext“ superheadline=““ headline=“Zubereitung“ subheadline=““ html_tag=“h2″ size=“inherit,;,,;,,;,,;,,;,“ align=“inherit,;,,;,,;,,;,,;,“ dash=“none“ color_scheme=““ color=““ supertitle_position=““ font=“inherit“ font_size=““ url=““ target=“_self“ responsive=““ publish_datetime=““ expiry_datetime=““ el_id=““ el_class=““ el_style=““ font_weight=““ text_transform=““ superheadline_font_weight=““ superheadline_text_transform=““ subheadline_font_weight=““ subheadline_text_transform=“default“ animation=“no_animation“ bb_version=“4.5.6″][/bt_bb_headline][bt_bb_separator top_spacing=“10″ bottom_spacing=“20″ border_style=“none“ color=““ border_width=““ responsive=““ publish_datetime=““ expiry_datetime=““ el_id=““ el_class=““ el_style=““][/bt_bb_separator][bt_bb_text]

Den mexikanischen Salat in einem Sieb abtropfen lassen. Avocado, Tomate und Paprika in kleine Würfel schneiden. Knoblauchzehe gemeinsam mit Piri Piri und Petersilie fein hacken. Für das Dressing den Saft einer halben Limette, Olivenöl, Salz und Pfeffer gut verrühren.

Alle Zutaten in einer Schüssel vermischen und auf die gewärmten Vollkorntoasts geben. Dazu entweder eine scharfe Tomaten-Salsa oder einen Joghurt-Limetten-Dip servieren.

[/bt_bb_text][/bt_bb_column][/bt_bb_row][/bt_bb_section]