Our hydroponic system has been really producing some beautiful veggies lately. So much, that I’m having a hard time keeping up.
The other night I posted on Instragram a picture of what I called ‘Garden Bruschetta’.
I put this recipe together by accident and it turned out AMAZING!
I had stopped at our local Natural Market to pick up a loaf of gluten free French bread earlier in the day, so I decided to slice it, butter it with some Earth Balance spread and skillet toast them.
OH MY! The toast with the Garden Bruschetta…simply a delicious and easy to make summer dinner.
Garden Fresh Bruschetta
- 1 large tomato
- 1 large cucumber
- 1 zucchini
- 1 avocado
For the dressing:
- 1/2 cup diced red onion
- 3 gloves of garlic, minced
- 1 lime juiced
- 1 lemon juiced
- 1/4 tsp. sea salt
- 3 Tbsp. Key Lime Honey (you can also use regular honey)
- 2 tsp. apple cider vinegar
Dice up the tomato, cucumber, zucchini, and avocado so that they are all close to equal size. Place all the veggies in a desired serving dish, like a glass pie plate or bowl. In a separate bowl, combine all the ingredients for the dressing and whisk together. Add salt and pepper if needed. Pour dressing over the veggies and gently stir till the dressing is well incorporated.
Cover the dish and allow it to sit in the fridge for an hour or more.
Once ready, serve over top toasted bread or salad.
Leave me a comment if you tried this dish and let me know what you think.