Ingredients
Method
- Toast the whole grain bread until it reaches a golden, crisp texture.
- Combine the avocado flesh, lemon juice, sea salt, and black pepper in a small bowl.
- Mash the ingredients with a fork until they reach your preferred consistency.
- Distribute the mashed avocado in an even layer over the toasted bread.
- Finish with a drizzle of olive oil and a sprinkle of red pepper flakes before serving.
Nutrition
Notes
Perfect Toasting: I have found that a thick slice of sourdough provides a much sturdier base than standard sandwich bread, especially if you like to pile your avocado high.
Flavor Boost: I sometimes swap the red pepper flakes for a dash of smoked paprika if I want a deeper, earthier heat without the intense spice.
Freshness Tip: I always mash my avocado right before serving because even with the lemon juice, the vibrant green color starts to fade if it sits out for more than twenty minutes.
Texture Balance: I prefer leaving a few small chunks of avocado in the mix rather than making it a completely smooth puree, as it adds a nice rustic feel to every bite.
Extra Toppings: I love adding a sprinkle of toasted hemp seeds or pumpkin seeds on top to give the toast an extra layer of crunch and some healthy fats.
Oil Choice: While I use extra virgin olive oil for its fruity notes, I have discovered that a drizzle of chili oil works wonders if you really want to wake up your taste buds in the morning.