Lunchbreak: Avocado toast, prepared by Fairgrounds chef Dan Gamoran

Chef Dan Gamoran

1620 N. Milwaukee Avenue  &  12 S. Michigan Avenue

Avocado Toast

Smashed Avocado

2 each avocado
1 1/2 Tbs lime juice
1/2 tsp Kosher salt

Smash avocado with a fork until chunky. Add lime juice and salt, stir evenly. Taste and add more lime juice or salt do desired preference.

Lemon Matcha Vinaigrette

1/2 cup lemon juice
1/2 cup olive oil
1 tsp tea house matcha powder
1/2 Tbs agave nectar
1/4 tsp Kosher salt
pinch cracked black pepper

Whisk all ingredients together in a mixing bowl until salt and matcha powder are fully dissolved. Season with more salt to desired preference.

Cilantro Lime Vinaigrette

1/4 cup lime juice
1 Tbs distilled white vinegar
1/2 Tbs granulated sugar
1 small clove garlic, minced
1 tsp yellow mustard
1/2 tsp Kosher salt
1/4 cup cilantro leaves, chopped fine
1/2 cup extra virgin olive oil

Combine lime juice, white vinegar, sugar, minced garlic, yellow mustard, salt, and chopped cilantro leaves in a mixing bowl and whisk thoroughly. Slowly drizzle in olive oil while continuing to whisk. Season with more salt to desired preference.

Cilantro Lime Slaw

1/3 cup shredded green cabbage
1/3 cup shredded red cabbage
1/4 cup shredded carrots
2 Tbs cilantro lime vinaigrette

Mix all ingredients together. Season with salt and black pepper to desired preference.

To assemble:

Use your favorite bread, toast to as desired.  Then top toast with smashed avocado mixture, add sliced tomatoes & sliced radish, drizzle with lemon matcha vinaigrette, garnish with cilantro.  Serve with the cilantro lime slaw on the side.