Gluten-Free

Serves 4

The finished toasted chicken with arugula guacamole. Photo: Amie ValponeIngredients

  • 1 cup cashews
  • 1 cup arugula, chopped
  • 1 cup fresh spinach
  • 1 tsp. balsamic vinegar
  • 1 Tbsp. lime zest
  • 2 Tbsp. freshly squeezed lime juice
  • 1/3 cup fresh parsley, chopped
  • 2 ripe avocados, peeled, pitted and cored
  • 1/4 tsp. paprika
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground white pepper
  • Fresh cilantro, to garnish
  • 8 slices gluten-free bread, toasted
  • 1 lb. sliced chicken, sliced into 1/4 inch pieces

Directions

  1. Combine all ingredients (except bread and chicken) in a food processor; process until smooth.
  2. Transfer to a serving bowl, spread atop a piece of gluten-free toast with a few slices of chicken.
  3. Remaining guacamole can be served at room temperature or chilled with gluten-free crackers, pretzels or crudites.
  4. Enjoy!

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