So, here's the deal. I'm not sure this post is warranted, but, it's happening guys. It is. Kudos to you for even clicking on it. Also, let's take a moment to stop and appreciate what's on my plate in front of me (yes, eating as usual, because food is fuel!).
I can see you shaking your head, rolling your eyes. You guessed it. Avocado toast.
So... I've always liked avocados, especially when added in small quantities to salads, wraps and sandwiches or in the form of guacamole. But when avocadotoast became the new hot trend, wait for it, I was just not with it. I didn't see what the hype was all about. Sure avocados are super healthy - they offer nearly 20 vitamins and minerals, especially potassium, folate, lutein, B vitamins and vitamins C and E. They're packed full of fiber, are low in sugar and the only fruit (yes, they are) that provide a good source of monounsaturated fatty acids. They help keep your skin glowing, your body running and your insides flowing. They've also given me powers to master the art of rhyming.
Basically they're a nutritional powerhouse, but that's all I saw them as.
And especially smashed avocado on toast? Definitely (was) not my thing. Or never used to be, anyway. But now I know why. I was doing it all wrong, in my humble opinion.
Almost ashamed to say (but not really) that I pretty much eat avocado toast in some form or another at least once a day. Sometimes it's alongside scrambled/fried/boiled eggs for breakfast or lunch, sometimes it's as an anytime-of-day snack and sometimes, well it just happens without explanation.
My key tips for a killer avo toast:
Ingredients
2 medium to thick slices of hearty, dense bread (my favorites: rustic sourdough, walnut cob, dark rye)
1 just ripe medium avocado
juice of 1/2 lime
pinch of salt, to taste
pinch of dried red pepper/chili flakes, to taste
2 tsp mixed seeds (I like using sunflower and pumpkin)
handful of fresh mixed greens or rocket
Instructions
Toast your bread.
While your bread is toasting, and then cooling, prep your avocado topping. I like to let my toast cool before I top it with the avocado for a couple of reasons: 1) I don't really like warm avocado, 2) a warmer toast will attract moisture and get soggy, 3) if you lay a piece of warm toast directly on a plate, it tends to condense underneath and result in super soggy toast (not good!).
For the avocado, you can either cube it or mash it. I used to be a major fan of cubing, but I've recently turned to prefer mashing. But, even when I mash it, I make sure to leave some larger chunks. It's all about the texture!
Place the cubed or mashed avocado in a bowl and squeeze in the lime and add the salt. Give it a quick stir.
Top your mostly cooled toast with the avocado, a few chili flakes, a sprinkling of seeds and the greens/rocket.
Serve and enjoy!
I can see you shaking your head, rolling your eyes. You guessed it. Avocado toast.
So... I've always liked avocados, especially when added in small quantities to salads, wraps and sandwiches or in the form of guacamole. But when avocadotoast became the new hot trend, wait for it, I was just not with it. I didn't see what the hype was all about. Sure avocados are super healthy - they offer nearly 20 vitamins and minerals, especially potassium, folate, lutein, B vitamins and vitamins C and E. They're packed full of fiber, are low in sugar and the only fruit (yes, they are) that provide a good source of monounsaturated fatty acids. They help keep your skin glowing, your body running and your insides flowing. They've also given me powers to master the art of rhyming.
Basically they're a nutritional powerhouse, but that's all I saw them as.
And especially smashed avocado on toast? Definitely (was) not my thing. Or never used to be, anyway. But now I know why. I was doing it all wrong, in my humble opinion.
Almost ashamed to say (but not really) that I pretty much eat avocado toast in some form or another at least once a day. Sometimes it's alongside scrambled/fried/boiled eggs for breakfast or lunch, sometimes it's as an anytime-of-day snack and sometimes, well it just happens without explanation.
My key tips for a killer avo toast:
- Don't be shy with the amount of avocado. Yes, it's high in calories and fat, but it's great for you so jam pack your toast with all the avo. Less avo = less fun.
- Use avocados that are at their peak of ripeness (easy to say, hard to implement - I understand)
- Make sure to salt your avocado. But make sure you don't overdo it on the salt front, as I, unfortunately, am guilty of doing on few too many occasions.
- Lemon or lime is a game changer.
- Make sure you play up the textures - I love adding a sprinkle of seeds on top, but chopped nuts or pomegranate arils would be really great too!
- Toast your bread to perfection. Too little and it will be soggy. Too much and you'll have avocado crackers.
Ingredients
2 medium to thick slices of hearty, dense bread (my favorites: rustic sourdough, walnut cob, dark rye)
1 just ripe medium avocado
juice of 1/2 lime
pinch of salt, to taste
pinch of dried red pepper/chili flakes, to taste
2 tsp mixed seeds (I like using sunflower and pumpkin)
handful of fresh mixed greens or rocket
Instructions
Toast your bread.
While your bread is toasting, and then cooling, prep your avocado topping. I like to let my toast cool before I top it with the avocado for a couple of reasons: 1) I don't really like warm avocado, 2) a warmer toast will attract moisture and get soggy, 3) if you lay a piece of warm toast directly on a plate, it tends to condense underneath and result in super soggy toast (not good!).
For the avocado, you can either cube it or mash it. I used to be a major fan of cubing, but I've recently turned to prefer mashing. But, even when I mash it, I make sure to leave some larger chunks. It's all about the texture!
Place the cubed or mashed avocado in a bowl and squeeze in the lime and add the salt. Give it a quick stir.
Top your mostly cooled toast with the avocado, a few chili flakes, a sprinkling of seeds and the greens/rocket.
Serve and enjoy!
No comments:
Post a Comment