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Zucchini, Avocado, and Jalapeño Tartine

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Zucchini, Avocado, and Jalapeño Tartine

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Credit:
Dana Gallagher

Recipe Summary

prep:

15 mins

total:

25 mins

Servings:

4

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Ingredients

Ingredient Checklist


Directions

Instructions Checklist
  • In a colander, toss zucchini ribbons with 1/2 teaspoon kosher salt. Let stand until glossy and very pliable, about 10 minutes. Pat dry with paper towels to remove excess moisture and salt.

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  • Drizzle toasted bread with oil; season with flaky salt and pepper. Divide avocados evenly between toasts; lightly mash with a fork. Top evenly with zucchini ribbons, jalapeño, and cilantro. Drizzle with more oil, season with flaky salt and pepper, and finish with a squeeze of lime.

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