Eating avocado toast is always a good idea.
This recipe is easy, flexible and vegan, and it gives me the opportunity to talk about bread…. There is no other food that outplays toast in the comfort department, and while many people are abstaining from glutenous foods and gluten-free grains as well, there are many who like toast and want to know: Is bread bad?
The answer is: Some bread is bad, and some is not. To the extent you can make your own bread, do it. Bread is a living food when made by human hands. If you can’t make your own, source from a baker who is doing it the right way using quality ingredients and techniques, even so far as grinding their own whole-grain flours onsite like Josey Baker is doing at The Mill in San Francisco.
When choosing high-quality bread, a great option is sourdough (either gluten-free or the original variety … you choose based on your dietary needs). It’s all in the name: SOUR. Sourdough bread is fermented and bacteria that proliferate in the bread’s starter pre-digest the proteins in whatever grain flour is being used, so sourdough can prove easier on the tummy when made the right way.
I am using SRSLY bread today, but with whatever bread you choose, this easy avocado toast is guaranteed to satisfy. And like I have said before: Avocado toast wins in all categories: for breakfast, lunch, dinner, snacks and appetizers. Let me know how you like it!
- 1 medium avocado, peeled, pitted and masked with a fork
- the juice of 1 lemon
- 1/4 tsp of sea salt or real salt
- extra virgin olive oil
- dried crushed red chili peppers
- 2 slices bread of choice
- Toast your bread to desired goldenness.
- While bread is toasting, mash your avocado with a fork and add lemon juice and salt.
- Drizzle toast with olive oil immediately after it comes out of the toaster.
- Top your toast with your avocado mixture.
- Top the avocado toast with dried crushed red chili peppers.