Not your average avocado toast

Processed with VSCO with f2 presetProcessed with VSCO with f2 preset

Not your average avocado toast

Avocado toast done right 😉

Prep time: 10 minutes

Cook time: 0

Servings: 2 toasts (you can share some or keep it all to yourself. no judgment here)

Ahh avocado toast, I have such a love/hate relationship with it. I love it when it is bursting with flavor+spice+zest. I hate it when it’s bland. Fortunately you can top avocado toast with just about anything and it’ll make a delicious+nutritious breakfast, lunch, or snack. The secret to this particular set of toast sisters? Sprouted rye bread. No, seriously. It makes such a difference! I love+accept breads of all color, grain, and texture. I love them all, but rye? It’s not exactly a ‘top of my list’ kind of bread (yes, I have a list because carbs, duh.) The truth is I mistakenly bought the wrong kind of sprouted bread at Trader’s Joe’s this weekend- I had both the rye+wheat in my hand and put the wrong one in my basket in all the frenzy that is Trader Joe’s. But alas, this lead to my happy new discovery. Without further ado my new favorite avocado toast recipe:

Ingredients:

-2 slices toasted rye bread (I can now highly recommend Trader Joe’s Sprouted Rye)

-1/2 avocado (keep the pit with the unused half to preserve freshness so you can use it again for more toast tomorrow- hooray!)

-1 radish sliced

-fresh cracked black pepper to taste

-hot sauce of choice (siracha is great with this)

-1 Tbs. or so pomegranate seeds

-1 tsp. feta cheese

-1 squirt fresh lemon juice

Introductions:

Toast the rye bread in toaster to desired crispness. Slice avocado half into thin slices (easiest way is to cut the avocado in half and remove the avocado from the skin either by wriggling a spoon in an inward motion around all the edges+then prying it free or by ‘peeling away’ strips of the avocado skin, then slicing it flat side down on a flat surface). Mash up roughly half the avocado (or just keep on using your pretty slices)+spread half on each toast. Slice up 1 radish into circles+place on one of the avocado toasts. Crack some fresh black pepper over this one and give it some spicy with your hot sauce of choice.

For the pomegranate toast, top your toast+avocado with sprinkled pomegranate seeds (they tend to roll off on the way from plate to mouth so use a spoon or clean fingers to gently ‘press’ seeds into avocado). Top with as much or as little feta cheese as you like. One squeeze of fresh lemon juice for additional flavor. Enjoy.

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If you make this be sure to give me a shout on social media so I can see too! #welldressdchef

As you can tell they’re quite pretty to look at+they taste even better. Xo, Jules.

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