From top left, clockwise:
TOMATO, CARROT, CHIA
STRAWBERRY, FETA, BALSAMIC GLAZE
CHICKPEA SMASH and ARUGULA
SMOKED SALMON and SPROUTS
I love playing with textures, colors, and flavors when I make avocado toast. My daily breakfast is almost invariably a smoothie with a slice of avocado toast, so I like to switch it up to keep it interesting. Of these 4, my hands down FAVORITE is the strawberry version. The tart strawberries with the creamy avocado, salty feta cheese, and sweet balsamic reduction is out. of. this. world. Don't knock it 'til you try it, kids.
What you need:
Quarter avocado, mashed
2 cherry tomatoes, cut into quarters and then halved
1 carrot, thinly shaved (you can use a potato peeler)
Coarse sea salt and fresh cracked black pepper to taste
Optional toppings: sprinkle of chia seeds, dash of red pepper flakes
Quarter avocado, mashed
3 strawberries, cut into quarters and then halved
Sprinkle of feta cheese
Drizzle of balsamic reduction
Sea salt and fresh cracked black pepper to taste (trust me on the pepper)
Quarter avocado, sliced
Quarter cup canned chickpeas (drained, rinsed, and mashed)
Drizzle of olive oil, pinch of sea salt, 1-2 tsp of lemon juice (add to chickpeas before mashing)
Small handful of arugula
Fresh cracked black pepper to taste
Optional toppings: dash of red pepper flakes (on top of chickpeas, under arugula. It's just better this way.)
Half an avocado, mashed
2-3 thin slices of smoked salmon
Small handful of sprouts of choice
No salt, salmon is salty on its' own. Just fresh cracked black pepper to taste (season both the avocado and the salmon).
The bread: As my queen Ina Garten would say, use a really good bread. My favorite is Food for Life's Ezekiel Bread. I love their 7 Sprouted Grains and Sesame Sprouted the most. But if you don't have really good bread, any bread will do. Rice cakes are also GREAT.
*Kitchen Tip* Have you ever noticed how the expiration date on bread is usually within 2 weeks from the day you bought it? And that you NEVER finish the full loaf before it gets stale? Well, did you know that bread keeps PERFECTLY in the freezer? When you're ready to eat, just pluck a slice from the loaf and let it either sit on the counter for 10 or so minutes until it hits room temperature, or simply pop it in the microwave for 10-15 seconds. You'll finally have bread that lasts long enough that you can actually finish it! Save ya money, honey.
Hi! I'm Shantal.