I remember my aunt slathering ripe avocado on a piece of toast when I was a child in the 70’s. I don’t know if it was because of the color, since green is anathema to most children’s diets until they figure out veggies aren’t deadly, or if it was my thought of the possible texture. In any event, her memory of eating it stayed with me for years.
Living in California with the large influence of Mexican food in the mainstream, I became a huge fan of guacamole, and avocados, in the early 80’s.
I didn’t actually try to make Avocado Toast until after reading Gwyneth Paltrow’s recipe on her website, goop.
The avocado has now been deemed a super food, containing numerous healthy proteins and fats. In addition, avocados contain fiber and other nutrients which increase the health benefits of this unique fruit (it’s actually a member of the citrus family).
When shopping for avocados, find ones that have flesh ripe enough to be spread onto the toast with a butter knife.
(Shown with crushed walnuts)
1 slices of multigrain bread, toasted to desired darkness
½ ripe avocado (should be soft when squeezed, but not squishy)
1 large pinch sea salt
Cut avocado skin off with pairing knife
Slice avocado into quarter slices
Crush and spread avocado onto toasted bread
There are numerous toppings that can be included, although sea salt alone may be satisfying for many people. Other possible toppings include a dash of olive oil, sliced or diced red onions, crushed walnuts, sliced hardboiled eggs, or capers.