It’s every millennial’s favorite snack…avocado toast! Just kidding – sort of. Avocado toast isn’t something I started eating regularly until a few years ago when I found the best gluten free baguettes ever, so then…game on! I make it at home a lot for a few reasons, but mostly because 1. it’s quick and easy and 2. there are so many different ways to customize it. Today, I’m sharing 3 new ways to enjoy avocado toast. Don’t worry, all are delicious, so you really can’t go wrong. In the process of taste testing these, we had some avocado toast smorgasbord nights for dinner and those totally rocked! Let me be clear – the basic avocado toast recipe is delicious all on its own (in fact, it might just be the best avocado toast ever with a little chili pepper flakes and lemon/lime!), but these are just a few ways to dress it up and make it a bit more hearty. Okay so let’s get on with it…3 Ways To Dress Up Your Avocado Toast!
3 Ways To Dress Up Your Avocado Toast
My avocado base is always the same:
3 avocados, mashed
1 tsp. garlic powder
a squeeze of lemon juice
I’ll be totally honest – that base alone is heavenly. Spread it on some toast, a baguette, whatever ya got…oh man. It’s SO GOOD! But I like to get a little fancy with mine every now and then so it’s more of a meal and less of snack. Make sense?
For these remix toasts, I took the baguette slices, drizzled them with olive oil and let them sizzle in a hot frying pan for a second before I topped them. This step isn’t mandatory whatsoever, but it definitely added a little extra “yum” to the recipe.
Let’s start with a really basic remix. I took my base avocado smash, sprinkled some sunflower seeds on top, drizzled some balsamic reduction on top and finished it off with lime zest. The combination of flavors is AMAZING and I love the added crunch of the sunflower seeds. Out of the three recipes I’m sharing today, this one is Dane’s favorite!
Up next we have my personal favorite of the three – veggie toast! I chopped up a few sliced of sweet potato and asparagus spears and sautéed them in a frying pan with olive oil and balsamic vinegar. I waited until the vegetables were tender, then removed them from the heat right away so they still had a tiny bit of crunch to them. I drizzled these with Spicy Chile Pizza Oil – oh my gosh! You guys, it was was heaven. Anyway, if you are making these on your own, you can 100% forgo the spicy oil or swap in vegetables you might like better. I’ve also made vegetable avocado toast with sautéed onions and peppers…so good!
The final toast recipe I like to call…put an egg on it! We visited a restaurant during our trip to Bali that made their avocado toast into a salad which I thought…how cool! I loved that incorporated lettuce into it, so I added some kale to mine as a base. I topped it with a poached egg and some macadamia nut pesto. Recipe for dairy free mac-nut pesto here. I will warn you – two pieces of this toast will fill you up to the max. I had portioned out a slice for each of us and we both only finished half after sampling the others…this one is so filling. Next time I’m going to toss my kale in a dressing prior to putting it on the toast, but this would be awesome for breakfast, brunch or, if you’re like us, an avocado toast smorgasbord for dinner, HA!
I think what I like most about testing out new avocado toast recipes is that you can truly make it however you like. Don’t like something? Leave it out. Food allergy? Make it without that ingredient. Unless, of course, you are allergic to avocados then I would say..skip this whole post entirely! But, you know what I mean…I snapped the below photos of the sunflower seed toast prior to the balsamic glaze. I would say that without the glaze it’s good, but that extra topping totally makes that particular recipe.
Please tell me I’m not alone in loving this epicurean treat?! What’s your favorite way to enjoy it?