I can already see some eye rolling over this post. A recipe for avocado toast? Lame! Well, hear me out and then you are free to judge all you want. I eat avocado toast relatively frequently when I’ve got ripe avocados lying around. It’s a fast breakfast, snack, lunch, etc., plus, it’s just really tasty. It’s easy to dress up (or down) and requires very little effort and ingredients.
A couple of weeks ago I went to make my usual avocado toast one morning and realized I had a bunch of fresh herbs waiting to be used in my fridge. So, I decided to finely chop a handful into a gremolata of sorts and top my toast with it. Best decision ever! The herbs elevate this humble dish to an even more delicious level. I’d be lying if I said I didn’t want to devour like 10 pieces of toast that day.
This isn’t as much of a recipe as it is guidelines. My current favorite combination of herbs is listed below, but feel free to use what you have on hand. I tend to spread a bit of vegenaise (vegan mayo) on my bread before smashing the avocado onto it, but that is totally your call. As for the bread, I’ve been using Food For Life’s rice & millet bread which is both gluten free and vegan, but feel free to use what you like. I’ve listed a couple of variations below in case you really want to get crazy with it 😉
Herb-y Avocado Toast
2 slices of your favorite bread, toasted
1/2 of a ripe avocado
vegenaise
1 tsp chopped chives
1 tsp chopped mint
1 tsp chopped lemon thyme
fleur de sel or other flaky sea salt
Spread a bit of vegenaise onto each slice of bread, then smash half of the avocado on top. Combine all of the herbs, then mince them together with your knife. Sprinkle the herb mixture on top of the avocado, then top each slice of toast with a sprinkle of fleur de sel. Makes 2 slices of toast. Enjoy!
variations
– for a bit of brightness, add a bit of fresh lemon zest into the herb mixture
– for some added protein, sprinkle some raw hemp seeds on top
– for a mediterranean version, use a combination of basil, parsley, oregano, and olives
Oh, and in case you were wondering, those are locally made dill pickles in the photos from Pace Farms.
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