This tasty and nutritious spread is easy to make for weekdays, yet fancy enough for Sunday brunches!
If you’re a millennial like myself, I’m sure you’re familiar with avocado toast. As the stereotype goes, millennials allegedly spend all their money on this delicious spread—this and six-dollar lattes. I won’t go into all the political, economic, and cultural reasons why this stereotype doesn’t hold up, though, I will say: I finally tried avocado toast, and it’s actually pretty great. Will I ever pay $10 for avocado toast at a café? No, but I’ll make it at home, and I’ll eat it with pride.
Avocado toast is a deliciously healthy recipe to have in your breakfast rotation. The naturally creamy avocado and crispy toast complement the citrusy lemon juice, and you don’t need to do much to this recipe to make it great. But hey, I like to customize, which is why there are some optional add-ins like red pepper flakes for a little heat and some sweet cherry tomatoes.
Is Avocado Toast Healthy?
Avocados are a natural source of healthy fats, like polyunsaturated and monounsaturated. And since there’s no meat in sight, vegans and vegetarians can enjoy this recipe, too!
The only grey area health-wise would be the bread, because that’s up to you. I recommend going with gut-friendly breads like sourdough or rye, but sprouted grain bread is also nutrient-dense and toasts nicely too. There are also plenty of gluten-free bread options available in most grocery stores to suit your dietary needs.
The Perfect Avocado…
A ripe avocado is crucial for avocado toast. If it’s not ripe, don’t even bother, friends. An unripe avocado has a firm, rubbery texture and tastes slightly bitter. In short: it’s gross, deserves more time in the fruit bowl, and no amount of spices will rescue the flavor.
If a recipe calls for avocados, make sure they’re ripe by gently pressing on the skin; it should yield slightly to gentle pressure, but not be mushy. If your avocado feels very firm, let it sit at room temperature for at least a couple of days. Sometimes, it may take longer, but the wait is worth it! There’s nothing worse than cutting open an unripe avocado. Well, I guess that’s what compost bins are for, right?
How to Make Ahead and Store
Ripe avocados brown quickly once cut open, so this recipe is best enjoyed fresh. It is possible to store the mashed avocados, but you must cover the container with plastic wrap so it touches the avocado, and there is no air in the container. The air will cause it to brown in a matter of hours. Refrigerating the mashed avocado this way should keep it fresh for 1 or 2 days.
Serving Suggestions
Avocado toast is like a pizza. It’s as good as the toppings you put on it. Aside from cherry tomatoes, I also like adding some protein, from shredded cheeses like smoked provolone or extra sharp cheddar to a slice or three of bacon on my toast. The smoky, salty taste of the bacon contrasts well with the creamy spread! Or if you’re not feeling like all that grease, a Sunny Side-Up Egg is always a great option.
For some more ideas, perfect for breakfast, brunch or simply a light lunch, take a look at these recipes for Mexican Shakshuka, Breakfast Pizza or Japanese Crêpes.
Recipe
Ingredients
- 2 slices of whole-grain bread
- 1 ripe avocado
- 1 teaspoon fresh lemon juice
- Pinch of sea salt
- Pinch of freshly cracked black pepper
- Optional: red pepper flakes, olive oil, cherry tomatoes, or any desired toppings
Instructions
- Toast the bread slices until golden and firm.
- Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash with a fork until smooth, then mix in the lemon juice and sea salt.
- Spread the mashed avocado evenly onto the toasted bread. Sprinkle with black pepper and any optional toppings. Serve immediately.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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