Preparation time: 5 minutes + 20 minutes of refrigeration time
Cooking time: 2 minutes
2 Shepard Avocados, finely diced
2 Roma tomatoes, finely diced
½ red onion, finely diced
8 fresh basil leaves, cut into slivers
1 tablespoon lemon juice
4 thick slices sourdough or wood-fired Italian bread
1 tablespoon olive oil
Freshly ground black pepper
In a small bowl combine the diced Shepard Avocado, tomato, onion, basil and lemon juice and refrigerate for 20 minutes to allow flavours to develop.
Grill or toast bread.
Brush with olive oil and top with the Shepard avocado mixture.
Season to taste with pepper.
With a too-good-to-be-true smooth, shiny green skin and a delicious golden flesh, it doesn't get more Australian than the all-Aussie Shepard Avocado – grown only in a few select regions including central and far north Queensland, and available only in the 'Land Down Under!'
Exclusive to Australia, Shepard Avocados contain more than 25 essential vitamins and minerals, are packed with folate, vitamins A, B1, B2, B6, C, E & K and contain more potassium than bananas. Avocados contain many nutrients important for healthy skin such as vitamins C and E, the carotenoid lutein, and certain fats e.g. oleic and linoleic acid. To add to this, Shepard Avocados are high in beneficial monounsaturated 'good' fats, and cholesterol free!
Here's the trick - the skin of a Shepard Avocado doesn't change colour as the fruit ripens, the flesh merely softens to indicate ripeness, so be sure to give it an Aussie 'try before you buy' approach – the squeeze test!
Shepard Avocados are a great summer/autumn kitchen staple. Give your snacks and meals an Aussie twist with a touch of green and gold, and the great taste of Shepard Avocados!