Avocado toast + 5 variations

Avocado toast; perfectly crunchy toast topped with creamy mashed avocado. Light, refreshing and with endless topping variations. I love it!

When it is so hot, I’m usually not that hungry. I have to persuade myself to eat with eye-catching food. But I also don’t want to cook and be in front of the stove too long.. that is why avocado toast is one of my favorite summer lunches!

So what makes the best avocado toast?

Well, in my opinion, the perfect slice of avocado toast starts with:

• PICKING GREAT AVOCADOS: I am a lucky girl. I live where they grow. Did you know there are so many different types of avocados? I prefer hash avocados. But whatever type of avocado you use, the most important thing is to choose a ripe but not overly ripe one. Pick one that feels somewhat soft, but certainly not mushy. When you cut them open and you run into brown bits, just scoop those out. Smell and taste your avocado. It just sometimes happens that the taste is off..
• MASHING THE AVOCADO: I prefer mashed over sliced. It just gets creamier when you mash it. Add some salt, black pepper and a tiny bit of lime juice to elevate the flavor.

• USING GOOD BREAD: My suggestion is to stay away from pre packed and pre sliced bread. Pick a sturdy loaf of bread (gluten free bread works as well as long as it is sturdy) and slice it yourself. A thicker slice is what you want since it has to carry your avocado mash (+toppings). Now toast it, but be careful not to overdo it. You want a crunchy, not ‘teeth-breaking’ slice of bread to top with your creamy mashed avocado.
• RUB YOUR SLICE OF TOAST WITH GARLIC: this is totally optional, but it gives great flavor. After toasting your bread rub a peeled, sliced-in-half, raw clove of garlic over your bread.

Here are 5 of my favorite ways to top your avocado toast:

1. Poached egg and a drizzle of Sriracha sauce. Plus a few cracks of fresh black pepper, coarse sea salt and an extra squeeze of lemon juice;
2. Pickled + shaved cucumber and a sprinkle of chili flakes. To quickly pickle cucumbers, I slice a cucumber with a cheese slicer lengthwise and place them in a bowl with some (apple cider) vinegar and a pinch of salt for 5-10 minutes then drain. That’s it!
3. Caprese salad; mozzarella, slices of tomato and fresh basil leaves. I marinate the tomatoes in balsamic vinegar, a bit of extra virgen olive oil and a sprinkle of dried basil for 10-15 minutes to enhance the flavor of the tomatoes instead of just drizzling balsamic vinegar on top of the toast
4. Greens; I love to top my avocado toast with a handful of arugula, fresh basil leaves, (pepper)mint and some freshly cracked black pepper. So refreshing.
5. Mango, yes you are reading it right! It is such a great combination. Trust me; slices of ripe mango, chili flakes, squeeze of lime juice and some coarse sea salt will give a great tropical twist to avocado toast.

How do you like your avocado toast? Let me know in the comments! I would love to hear from you. I really enjoy avocado toast. It is:

the perfect combination of crunchy and creamy – flavorful – customizable – versatile – and über delicious

Avocado toast, great for breakfast or lunch. Serve different variations of it for brunch or even as an appetizer. Speaking of avocados, have you tried my guacamole yet or this tropical tuna poke bowl where avocado is a key ingredient?

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