Avocado toast is totally a food fad and I don’t care. I love it.

I hate thinking of the day avocado toast is no longer cool, (R.I.P kale) because I’m still so into it.  Just like I’m still so into spaghetti squash.  I don’t care if my food isn’t hip anymore- it’s delicious!  Avocado toast is so easy and customizable though I think it’s going to have staying power.  Anything I can make in 5 minutes as a zombie before work or on Sunday morning after a few too many glasses of wine is MY KIND OF BREAKFAST.

Essentials for basic, delicious avocado toast:

• Bread
• Avocado
• Salt
• Pepper
• Lemon

These are non-negotiables in my mind.  Avocado is just so next-level when you add flaky sea salt, cracked black pepper, and fresh lemon juice.  Non-negotiable because flavor, obviously, but lemon is essential so that your avocado doesn’t brown! Speaking of that…

Tips for avocado longevity:

I only go grocery shopping once a week. Do you realize how risky that is for avocados? They’re so persnickety; one day they are bright green and hard, the next they are rotten, brown and yucky.  Luckily I have mastered manipulating avocados to be perfect for me any day of the week.

• Refrigerate them!  Buy ripe avocados at the store if you can. PUT THEM IN THE FRIDGE WHEN YOU GET HOME. If there aren’t any ripe at the store, that’s fine, just put them in your fridge as soon as they’re ripe.  It’s life changing, I swear, I can keep an avocado perfectly ready and fresh for a week or two in there.  No more cutting and praying.
• Storing leftovers the right way. It’s just little ol’ me at home that likes avocados, and you rarely need a whole one for one person.  Plus they are way too expensive to waste.  For avocado toast, I usually do 1/4 avocado per slice of toast. To keep leftover avocado in the fridge for later without it browning:
  • Squeeze lemon juice over the avocado half to prevent browning.
  • Keep the pit in your leftover half. It helps, I promise.
  • Whether you are storing the avocado in a baggie or foil, make sure the wrapping is pressed tightly against the cut side of the avocado to prevent air from oxidizing it further.
  • After a couple days in the fridge, it’s going to have a couple brown specks, but that’s ok! They won’t hurt you, just scrape off the brown bits to reveal your perfectly preserved avocado.

My favorite avocado toast

I like to take my basic avocado toast above and add red pepper flakes.  I’m a spicy addict.  I also recently discovered how easy it is to make pickled onions.  They are SO gorgeous and delicious. I guess I was always afraid to pickle anything because it sounds complicated, but it couldn’t be easier.  Seriously it’s a 2-3 minute process that doesn’t require any cooking. All it takes is a little foresight, because you need to put them in the fridge a day or two ahead of time.

Pickled onions are DIVINE on top of avocado toast.

My other go-to avocado toast is a layer of garlic hummus, the classic avocado mash, and sliced tomatoes.  This also makes an amazing sandwich.

What’s your favorite avocado toast combo??

Perfect Avocado Toast with Easy Pickled Onions

 

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Prep time

5 mins

Total time

5 mins

 

Author: Ally

Serves: 2 slices

Ingredients

• 2 slices whole grain or wheat bread
• ½ fresh avocado
• Flaky sea salt
• Fresh cracked black pepper
• ½ lemon, juiced
• Crushed red pepper flakes
• Easy pickled onions (recipe below)

Instructions

1. Toast your bread.
2. For the avocado mash: slice the avocado vertically around the pit, and separate the two halves. You can store and save the half with the pit in the fridge. Using a spoon, scoop out the avocado flesh, and discard the skin. Sprinkle with a pinch of salt, pepper, and red pepper flakes. Add the juice of half a lemon, and mash with a fork.
3. Spread the avocado mash evenly over the slices of toasted bread, and top with a few slices of pickled onions.

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Easy Pickled Onions

 

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Prep time

5 mins

Total time

5 mins

 

Author: Ally

Ingredients

• 1 red onion, halved and sliced
• 1 cup warm water
• ½ cup apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

Instructions

1. Slice the red onion and put the slices in a tupperware container or mason jar.
2. In a bowl, add the water, vinegar, sugar and salt. Combine until sugar and salt is dissolved.
3. Pour over the onions until container is full, and secure the lid.
4. Refrigerate for at least 1 day before eating. They will last in the fridge a couple weeks!

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