There’s been a glorious abundance of spring produce in our kitchen these days, and this recipe continued the theme. I loved watching my kids taste their way through all the ingredients as Travis and I made the recipe!
First up was prepping a little mise en place for our veggie toppings. Travis helped dice 1/2 an orange bell pepper, 1/2 an English cucumber, and 1 tomato.
Next he helped slice 12 (1/4-inch thick) slices from 1/2 a baguette. We arranged the slices on a baking sheet and brushed with 2 tablespoons olive oil. Bake at 400 degrees F for 5 minutes.
Meanwhile, prepare the herb spread: In a blender, combine 1 pitted and peeled avocado, 1/4 cup vegan mayonnaise, 1/2 cup plain non-dairy yogurt, 15 fresh chives, 6 fresh basil leaves, 1/2 cup chopped fresh parsley, and 1 tablespoon fresh-squeezed lime juice. Travis loved nibbling at extra chive and basil leaves!
Process until smooth.
Spread the herb mixture over the toasted baguette slices, and add toppings of choice.
Travis loved making rainbow versions, all-cucumber versions, and more! Little sister loved eating up extra herb spread by the spoonful. The recipe card included a few fun extras to read as we noshed, including the benefits of eating green (for your body) and shopping green (for the Earth!). We thought this recipe was just beautiful, and tasty too.