You heard me. Perfect.
Now, I will admit, the word is subjective, so if you like your toast soft, toast the bread for less time. This is my version of ‘perfect’, and I bet that if you try it this way first, then decide what your version of the word is, then, well, that’s even more perfect!
There are a lot of jokes out there about avocados. My favorite one is that, by the time you’re ready to use one, it’s gone bad already. Can’t tell you how many times that’s happened to us, although it’s been rare since we became vegan since we eat everything before it even has the chance to get too old to eat. We buy so much of our organic produce from Costco because of that, and usually we’re waiting for an avo to ripen and, once it does, it’s in our bellies immediately.
Hint: To keep your avocados from ripening too soon, keep them in the fridge and check on them daily to eat them at their peak!
Believe it or not, you can add the best toppings in the world to your avocado toast, but if your bread is sub-par, your toast will be, too. Invest in a nice artisan sourdough or french, and go crazy.
I like my bread crispy on the outside and chewy and soft on the inside, having a nice contrast with the smooth avocado and crispy toppings (not pictured).
Seriously, avocado toast is a God-send. No matter how hungry you are or what time of day it is, it’s always a good idea, is delicious, and super healthy for you!
Toast your bread after drizzling on some olive oil, or just toast it if avoiding oil.
Mash your avocado, leaving some chunks in tact if desired. Mix your avocado with a pinch of the following:
21 seasoning salute (Trader Joe’s – get this.)
Top toast with avocado mash. Add sliced tomatoes, red onion, crushed red pepper flakes, and a pinch of pink himalayan salt.
That’s it! Pair with some Roasted Rosemary Sea Salt Potatoes (recipe coming soon!) or a big, leafy salad. This one’s a great add to a brunch menu, too 😉
Do you have a unique way to make your avocado toast? Let’s hear it! We’re always ready to try something new when it comes to our favorites.