First let me just start by saying thank you to everyone who emailed, texted and called about Tuesday’s post. I was pretty nervous about putting such a raw and honest post out there but everyone’s love and support meant so much to me. So, thank you from the bottom of my heart.
With things being so hectic lately, my time spent in the kitchen has been cut short. In an effort to stay healthy, which I’ll be honest, I’m not always good at when things get crazy, I’ve been relying on simple and familiar dishes to get me through. This avocado toast is by far one of my favorites.
I’m not sure if I mentioned this before but my mom grew up in Santa Barbara. Despite migrating to Idaho later in life, she never left her love for her California avocados behind. Growing up, my mom would make what we called avocado sandwiches but is now known as avocado toast. There are a number of variations on this snack that can include everything from mayonnaise, to red onion, to tomatoes and lime juice.
I feel a bit guilty posting this in the middle of an avocado shortage, (have you heard about this? It breaks my heart.) but when I’m preparing meals for one, I’m willing to spend a little extra to keep myself full and happy. This is really a non-recipe, recipe but since it’s what I’ve been grazing on lately, I figured I would share. If you’re looking for a great dinner for one, or a quick and healthy snack, this avocado sandwich or toast (whichever you prefer) is the perfect no-fuss meal.
2-3 slices good bread (I use sourdough or multigrain)
1-2 ripe avocados
Red pepper flake
To Make Avocado Toast
Toast bread until golden brown. Place on plate.
Cut open avocado. Remove the pit and scoop out insides into a medium sized bowl. Using a fork, whip the avocado until it has a creamy, yet chunky texture.
Take 2-3 heaping spoonful’s of avocado mixture and spread across toast. Sprinkle each piece with a pinch or two of red pepper flakes and kosher salt.