Cashew-Carrot Toast

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cashew-carrot toastRecipe

Photo: Iain Bagwell; Styling: Paige Hicks

Instead of a PB&J, try a CB&C: smooth cashew butter, bacon, and a bright, crisp-tender carrot salad on top. The perfect savory treat topped with crunchy veggies and crispy bacon. If you have a nut allergy, substitute seed butter or hummus. Make your own cashew butter, or buy it at your local grocery store.

Serves 1

Ingredients

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1 large carrot
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon apple cider vinegar
1 1/2 tablespoons cashew butter
1 (1-oz.) slice whole-grain bread, toasted
1 center-cut bacon slice, cooked and crumbled
Dash of kosher salt
Dash of freshly ground black pepper

Preparation

Active: 5 Minutes
Total: 10 Minutes

1. Shave carrot with a vegetable peeler to yield 1/3 cup ribbons; reserve remaining carrot for another use. Combine carrot ribbons, parsley, oil, and vinegar in a bowl; toss. Let stand 5 minutes. Spread cashew butter evenly over toast; top with bacon and carrot mixture. Sprinkle with salt and pepper.

Created date

July 2016

Nutritional Information

Calories 271
Fat 16.8 g
Satfat 3.4 g
Monofat 8.9 g
Polyfat 2.8 g
Protein 10 g
Carbohydrate 22 g
Fiber 4 g
Cholesterol 5 mg
Iron 2 mg
Sodium 496 mg
Calcium 56 mg
Sugars 6 g
Est. Added Sugars 2 g