RECIPE: Mother's Day brunch avocado toast

Posted at 10:39 AM, May 07, 2016
and last updated 2016-05-07 11:41:52-04

Jax Fish House shared its delicious recipe for Mother’s Day brunch avocado toast during the morning show on Saturday. 

How do you make this tasty dish?

Avo Puree


  • Yield 3 cups
  • 3 avocados
  • 1/3 c blended oil
  • 1/3 c lime juice
  • 1t salt; adjust to taste


1) In a vitamix with plunger, combine all ingredients. Use the plunger to ensure that the mixture is evenly mixed.
2) Taste. If the mixture has not yet been able to vortex, add a little more oil and lime juice.
3) The puree should just start to vortex. Blend on high.
4) Transfer to a container and gently bang the filled container to remove any air bubbles to prevent oxidization.
5) Dampen a coffee filter with lime juice and place directly on top of the avo puree to prevent oxidization.
6) Refrigerate leftovers.

Pickled Shallots


  • Yield 2 qt
  • 2qt Shallots- sliced into 1/8” rings
  • 1pt sugar
  • 1pt hot water
  • 1pt champagne vinegar
  • 2t salt
  • 1t yellow mustard seeds
  • 1t red chili flake
  • 1t cumin seed

Combine all ingredients except shallots in a small sauce pan. Dissolve sugar and salt, strain off spices. Pour strained liquid over shallots.


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