I love avocado toast. Whenever I see it on a lunch menu I pretty much order it. That’s why when I saw this recipe I was so excited. And I wasn’t disappointed.
Here’s the recipe.
1/2 ripe avocado, halved
2 slices of Trader Joe’s sprouted whole-grain bread, toasted
6 cherry tomatoes, halved
2 Tbsp unsalted sunflower seeds (raw if you can find them)
Crushed red pepper flakes
Fresh lemon juice 1 tsp
To safely split an avocado lay it on its side and place one hand flatly on top of the avocado. With your other hand take a sharp knife and gingerly slice it by rotating the knife around the avocado until it’s fully halved. Keep your hand flat on the top so you won’t get cut.
Then to remove the pit take the center of the blade of the knife and crisply whack the pit so that the knife wedges inside the pit. Now gently wiggle it away from the halved fruit.
Scoop the avocado from the half and spread it evenly between the two pieces of toast.
Sprinkle 1/2 tsp lemon juice over each piece of avocado-coated toast.
Next sprinkle red pepper flakes (to taste) over the avocado.
Arrange 6 cherry tomato halves on each slice.
Sprinkle with sea salt (to taste)
Sprinkle one Tbsp of sunflower seeds over each slice of toast.
I hope you enjoy this recipe as much as I do. I eat it several times a week and am always delighted.
This rattan placemat is from Amazon. It’s very sturdy and versatile in that it goes with many of my linens. The flatware, striped plate and tumbler are from Crate and Barrel. The red gingham napkin is from Pier One (here are similar ones). This recipe is adapted from The Superfood Swap cookbook by Dawn Jackson Blatner,The Superfood Swap cookbook by Dawn Jackson Blatne RDN.
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