Avocados (also known as the alligator pear, but more on that some other time) are pretty amazing. You can put them in a smoothie, whip up some zesty guacamole, top off a salad...even turn them into a face cream. Needless to say, today I'm all about having fun with some 'cados. (NOTE: That's the last time I call them 'cados.) And since toast is all the rage these days, it only makes sense that some genius came up with the concept to blend the two simple, yet delicious elements.
I'm one of those people that gets into some serious mealtime ruts, especially when it comes to breakfast and lunch. I've been having avocado toast for lunch for a while now, but wanted to think up some new ways to enjoy it. See my five favorite avocado toppings below!
Spicy Honey, Sea Salt & Chili Flakes
I used some Bees Knees Spicy Honey, Celtic Sea Salt, and chili flakes—which I find are always good to have on hand to add a bit of heat and crunch to whatever you're making.
Radishes & Goat Cheese
Since we're all still getting to know each other here, I should let you know that I am obsessed with radishes. I love their crunchy texture and that hint of bitterness. Sprinkle goat cheese over for an extra creamy bite.
Smoked Salmon, Seaweed & Sesame Seeds
If you're a fan of sushi...or even bagels with cream cheese and lox (I happen to love both), then this is one you'll love. Top your avocado toast with a few slices of smoked salmon, sesame seeds, and crushed up roasted seaweed. (P.S. Seaweed may seem like a weird ingredient to have on hand, but it lasts for a while if stored properly. I'll throw some pieces into homemade bowls of ramen and even snack on some here and there.)
Tomatoes & Bacon
This was so good. Plus, once local tomatoes are in season, I can guarantee you that I'll be having this ALL. THE. TIME. For the bacon, make sure you get it cut extra thick to give this some extra texture and pop of flavor.
Soft-Boiled Egg & Shichimi Togarashi
You can put a soft-boiled egg on just about anything, and there's a 99% chance I'm going to devour it. I added Shichimi Togarashi, a Japanese spice blend comprised of orange peel, toasted sesame seeds, cayenne, ginger, Szechuan pepper and nori to add some extra zing.