Avocado Toast Four Ways (with video)

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Avocado toast is by far my favorite breakfast item. I make it once a week and never get tired of it. It’s my go to dish to order at brunch because it’s typically vegan. It’s super easy to make at home and it’s buttery, delicious, and satisfying. I made the video clip below to show just how easy it is. The video also shows you how to handle an avocado without making a mess. You can use almost any vegetables or herbs you have at home to make beautiful toppings. I have a few that are my favorites but the combination of watercress, pistachio, and pomegranate is irresistible! The sweetness and crunch of the pomegranate goes perfectly with the savoriness of the pistachios and avocado. The watercress makes it taste really fresh. Avocados are loaded with “good” fat. Eating avocados can help to increase the level of “good” cholesterol known as HDL. Avocados are nutritious but also high in calories. I typically use half of one on two slices of toast. I like to save the other half for salads or sandwiches. Storing leftover avocado wrapped in foil in an airtight container in the fridge helps to keep it from getting brown quickly. Storing it with the seed also helps to keep it green. Avocados take several days to ripen. You can speed the process by storing them at room temperature or delay the process by storing them in the fridge. A ripe avocado will be soft when you press on it gently. The stem will also come off easily. Haas avocados come from California and are darker in color but tend to have more flavor. Greener avocados typically come from Florida and contain less fat. If you love avocados and avocado toast as much I do, visit The Friendly Epicurean vegan gift shop for avocado themed t-shirts, mugs, and tote bags. I designed them with the help of my artist sister Seshu. She blogs under Doodleplix and is also plant based. Make sure to tag @thefriendlyepicurean if you make this recipe and don’t forget to watch the 1 minute how-to video below!

Avocado Toast Four Ways

  • Servings: 2
  • Difficulty: easy
  • Print


Ingredients

  • 4 slices toasted bread
  • 1 ripe avocado
  • 1/4 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp crushed red pepper
  • 1 tbs fresh lemon juice
  • 1 tbs extra virgin olive oil
  • Toppings:
  • Watercress, Pistachio, and Pomegranate
  • 1/4 cup watercress (thick stems removed)
  • 2 tbs shelled pistachios
  • 2 tbs pomegranate arils
  • Cucumber, Vegan ricotta, Dill, and Arugula
  • 1/4 cup sliced cucumber
  • 2 tbs vegan ricotta (such as Kite Hill brand)
  • 2 to 3 sprigs of fresh dill weed
  • 1/4 cup baby arugula
  • Radish, Edamame, Edamame, and Arugula
  • 1/4 cup sliced radish (1 small radish)
  • 2 tbs shelled edamame
  • 1/4 cup baby arugula
  • Heirloom tomato, Basil, and Hemp seeds
  • 4 to 6 mini heirloom tomatoes, sliced in half
  • 2 tbs fresh basil
  • 1 tbs hemp seeds

Directions


Slice avocado in half. Twist to open. Scoop out seed with a spoon. Scoop out avocado with a spoon into a small bowl. Add 1/4 tsp sea salt, 1/4 tsp garlic powder, and 1/4 tsp crushed red pepper. Mash with a fork to combine. Next, add 1 tbs fresh lemon juice and 1 tbs olive oil. Combine well and spread on toasted bread. Add toppings and serve immediately.

Nutrition Information:

  • Approximate calories per slice without toppings: 195 cal  (using 100 calorie per slice bread)

 

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Watercress, Pistachio, Pomegranate
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Cucumber, Vegan ricotta, Dill, and Arugula
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Radish, Edamame, and Arugula
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Heirloom tomato, Basil, and Hemp seeds

 

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