Breakfast: Yogurt, Avocado, Olive Oil

By SharonE

Sounds gross but it's surprisingly delicious for breakfast. From Katie Sullivan Morford's Rise and Shine cookbook.

Ingredients

• 1 1 1 cup plain Greek yogurt
• 1 1 1 cup plain Greek yogurt
• 1 1 1 cup plain Greek yogurt
• 1 1 1 teaspoon extra-virgin olive oil
• 1 1 1 teaspoon extra-virgin olive oil
• 1 1 1 teaspoon extra-virgin olive oil
• Salt
• Salt
• Salt
• 1/2 1/2 1/2 lemon
• 1/2 1/2 1/2 lemon
• 1/2 1/2 1/2 lemon
• 1/2 1/2 1/2 large ripe avocado, cut into small cubes
• 1/2 1/2 1/2 large ripe avocado, cut into small cubes
• 1/2 1/2 1/2 large ripe avocado, cut into small cubes
• 1/3 1/3 1/3 cup chopped or slivered toasted almonds
• 1/3 1/3 1/3 cup chopped or slivered toasted almonds
• 1/3 1/3 1/3 cup chopped or slivered toasted almonds

Details

Servings 2

Preparation

Step 1

1. Spoon the yogurt into 2 small serving bowls. Drizzle the olive oil over the 2 bowls and add a tiny pinch of salt to each.

2. Zest enough lemon rind over the yogurt so that it looks like a little shower of lemon "snow" on top. Stir well. Top with the avocado and a few drops of fresh lemon juice. Sprinkle a tiny pinch of salt over the avocado and then top with the almonds.