avocado toast is possibly one of the simplest food trends i've seen over the past several years, but i think that's why it's stuck around (and why it's actually good). unlike crazy juice cleanses or cooking with obscure ingredients that most of us aren't going to want to take the time to hunt down or shell out a bunch of cash for, avocado toast is easy, filling, and happens to look pretty on a plate. it's also a good way to convince other people in your life (or yourself!) to actually consume a bunch of veggies for breakfast.
so, as trendy as it might be, it's really pretty hard not to jump on the avocado toast train. this is one of my favorite versions – i love the tangy crunch of the pickled daikon radish paired with the cool, creamy avocado. But the real beauty of avocado toast is that you can easily make it to suit your taste, subbing in chopped or sliced bits of your favorite veggies (or whatever you have languishing in the fridge that needs to be used up). if you're not a fan of pickles (or daikon), you can always swap in some fresh slices of common supermarket radishes.
2 slices whole wheat bread (or bread of your choice), toasted
½ ripe avocado, pit removed, roughly mashed
olive oil, for drizzling
a few dashes hot sauce, such as Frank's red hot
coarse sea salt, for sprinkling
8-10 thin slices pickled daikon radish
½ teaspoon chia seeds
cilantro macho (aka cilantrón) or cilantro leaves, torn, for garnish
how to do it:
1. spread half of the mashed avocado onto one piece of toast. then spread the remaining half avocado onto the second toast piece.
2. drizzle avocado with olive oil and hot sauce and sprinkle a pinch of coarse salt over each slice.
3. lay thinly sliced radish across the toast, covering most of the avocado. sprinkle with chia seeds and top with cilantro macho or cilantro.
*note: if you're one of those unlucky people who think cilantro tastes like soap, then i'd recommend using torn fresh basil leaves instead –it will still complement all the other flavors here beautifully.