Molasses & Mayhem

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springtime avocado toast

breakfast recipes, easy recipes, healthy recipes, dairy-free, snacks, vegetarianLauren HaslettComment

it may have started as something trendy, but i don't think i'll ever get tired of avocado toast. it's so simple, but some how clean and fresh and totally satisfying all at once. and especially in the early spring, when the thought of new, colorful produce and vibrant young veggies is absolutely joy-inducing, there's nothing better.

(makes 1 serving)

2 slices crust, whole-wheat toast (or whatever kind of bread you prefer)
½ ripe avocado, sliced (outer peel removed)
½ cup fresh arugula leaves, rinsed and dried, divided
1 small watermelon radish, sliced thin
1 campari tomato, rinsed and sliced
sea salt & pepper, to taste
drizzle of olive oil
drizzle of sherry vinegar

NOTE: i've used a campari tomato here just because my market had them and they're the perfect size for toast! each is about the size of a ping pong ball or just slightly larger, so a few slices on each piece of toast is just perfect, but you can use whatever kind of tomato you like!

how to do it:

  1. toast your bread! i usually pop mine in the broiler for about 2 minutes on each side to get it nice and crispy and golden, but of course, use a toaster if you prefer!
  2. place half the avocado slices on one slice of toast, half the slices on the other. sprinkle the avocado with sea salt and freshly ground black pepper.
  3. top with the arugula, then the tomato slices, then the radish slices. drizzle everything with a small amount of olive oil and sherry vinegar, then sprinkle on a little more salt and pepper (if desired). ENJOY!

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