<div>This recipe is based on <a href=/articles/2013/10/nutrition-pov-pillar10>Equinox Nutrition Pillar Ten</a> — Eat Healthy Fats Daily — and was created by the culinary minds at the <a href=http://www.tastingtable.com/index.htm target=_blank>Tasting Table</a> Test Kitchen. Avocado Toast with Shrimp Salad</div><div>(Serves 2) Recipe adapted from Dan Kluger, ABC Kitchen, New York City Shrimp Salad Ingredients 8 ounces shrimp, peeled and deveined 1 bunch basil, plus ¼ cup thinly sliced into ribbons, divided 3 sprigs mint, plus ¼ cup thinly sliced into ribbons, divided Half of one habanero pepper roughly chopped, plus ½ tsp. finely chopped, divided 2 tbsp. plus 1 tsp. kosher salt, divided Peel of one lime 3 c. boiling water Half of one yellow bell pepper, seeds removed, chopped into ¼-inch pieces Half of one beefsteak tomato, chopped into ¼-inch pieces 1 tbsp. finely chopped Hungarian wax pepper 2 tbsp. freshly squeezed lime juice 2 tbsp. red wine vinegar 2 tsp. granulated sugar 1 tbsp. extra-virgin olive oil Avocado Toast Ingredients 3 tbsp. extra-virgin olive oil, divided 2 slices of sourdough bread, cut into ¼-inch slices 2 avocados—halved, pitted, skin removed 2 tablespoons lime juice ¼ cup finely chopped cilantro 2 tsp. kosher salt Zest of 1 lime Coarse sea salt for sprinkling Directions 1. In a medium heat-proof bowl, combine the shrimp, bunch of basil, 3 sprigs of mint, roughly chopped habanero pepper, salt and lime peel. Pour the boiling water into the bowl, and stir using a wooden spoon, then cover and let stand for 15 minutes. Drain the shrimp mixture in a colander. Transfer the shrimp to a cutting board and roughly chop. Discard the herbs. 2. In a medium bowl, combine the chopped shrimp, finely chopped habanero pepper, yellow bell pepper, beefsteak tomato, Hungarian wax pepper, lime juice, red wine vinegar, sugar, olive oil and 1 tsp. of salt and stir to combine. Top with ¼ cup sliced basil and ¼ cup sliced mint. 3. Heat a medium skillet over medium-high heat. Add 2 tbsp. of olive oil and the bread slices. Reduce the heat to medium and cook until the bread is golden, about 2 minutes. Add another 1 tbsp. of olive oil and turn the toast over. Sprinkle the top with salt and cook until the underside is golden, 1 minute longer. Remove from the pan and place each piece of toast on a plate. 4. In a small bowl, roughly mash the avocados, lime juice, cilantro and salt with a fork. Spread the avocado mash on top of the toast and top with shrimp salad. Sprinkle the lime zest and coarse sea salt over the shrimp and serve immediately.</div>