5 Variations Of Avocado Toast
There’s a good reason why avocado has become such a staple for many people. It takes a plain piece of toast to new heights, it provides our body with some healthy fats that help to keep you feeling full, and it’s super easy to make it fancy. It’s not just fantastic as a topping for a healthy sushi bowl, avocado is perfect for a quick toast topper that helps you to power your morning.
If you’re a fan of avocado on toast, then you’re in luck! These five avocado toast variations are perfect for weekend brunch.
Avocado Toast with Dukkah
Ingredients (makes 1 serve):
2 slices sourdough bread or bread of choice
½ medium avocado
Fresh lemon juice, to taste
Dukkah:
¼ cup (40g) hazelnuts
¼ cup (40g) pistachio kernels
1 tbsp white sesame seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
½ tsp sea salt
½ tsp ground black pepper
Method:
1. To make the dukkah, heat a non-stick fry pan over medium heat. Once hot, add the hazelnuts and cook for 5-10 minutes or until fragrant and lightly toasted, tossing the pan occasionally. Transfer to a bowl and set aside to cool.
2. Add the pistachio kernels and cook for 5-10 minutes or until fragrant and lightly toasted, tossing the pan occasionally. Transfer to the bowl containing the hazelnuts and set aside to cool.
3. Add the sesame seeds, coriander seeds and cumin seeds and cook for 1-3 minutes or until fragrant and lightly toasted, tossing the pan occasionally. Transfer to the bowl containing the nuts and set aside to cool.
4. Place the cooled nuts, seeds, salt and pepper in a mortar and grind into a coarse powder with the pestle. Alternatively, you can use a spice grinder or food processor, but make sure not to over-process and create a nut paste.
5. Place the avocado in a small bowl and roughly mash using a fork. Add some lemon juice to taste and stir to combine.
6. Toast the bread to your liking.
7. To serve, spread the mashed avocado over the toasted sourdough. Sprinkle over some of the dukkah and serve.
*Remaining dukkah can be stored in an airtight container in the refrigerator for up to a month.
Goat’s Cheese and Avocado Toast
Ingredients (makes 1 serve):
½ medium avocado
fresh lemon juice, to taste
1 slice sourdough bread
30g goat’s cheese, crumbled
olive oil, to drizzle
chilli flakes, to taste
sea salt, to taste
Method:
1. Place the avocado in a small bowl and roughly mash using a fork. Add some lemon juice to taste and gently stir to combine.
2. Toast the bread to your liking.
3. To serve, spread the mashed avocado over the toasted sourdough and top with the crumbled goat’s cheese. Drizzle with olive oil and sprinkle with chilli flakes and season with salt, if desired.
Avocado, Mango, Mint and Chilli on Toast
Ingredients (makes 1 serve):
1 slice sourdough bread
½ medium avocado
6 slices mango, or enough to cover the surface of the bread
fresh lemon juice, to taste
chilli powder, to taste
freshly chopped mint leaves, for garnish
Method:
1. Place the avocado in a small bowl and roughly mash using a fork.
2. Toast the bread to your liking. Spread the mashed avocado over the toasted sourdough.
3. Arrange the sliced mango over the avocado and squeeze over some lemon juice, to taste. Dust with chilli powder and garnish with chopped mint.
Avocado, Ricotta, Basil and Lemon Zest on Toast
Ingredients (makes 1 serve):
½ medium avocado
fresh lemon juice, to taste
1 slice sourdough bread
100g ricotta cheese
olive oil, to drizzle
4-5 basil leaves, finely sliced
zest of ½ lemon
sea salt and ground black pepper, to taste
Method:
1. Place the avocado in a small bowl and roughly mash using a fork. Add some lemon juice to taste and gently stir to combine.
2. Toast the bread to your liking.
3. To serve, spread the mashed avocado over the toasted sourdough and top with dollops of ricotta. Drizzle with olive oil and sprinkle over the basil and lemon zest. Season with salt and pepper, if desired.
Avocado and Roasted Tomato Toast
(pictured)
Ingredients (makes 1 serve):
2 slices sourdough or bread of choice
125g cherry truss tomatoes
1 tsp olive oil, plus extra to drizzle
1 tsp balsamic vinegar
sea salt and ground black pepper, to taste
1 ripe avocado
30g feta cheese, crumbled
2 tsp lemon juice
2 basil leaves, finely sliced
1 small handful rocket leaves
Method:
1. Preheat the oven to 200°C (390°F) and line a baking tray with baking paper. Place the tomatoes on the lined baking tray and drizzle with the oil and balsamic vinegar. Season with salt and pepper, if desired. Roast in the oven for 15-20 minutes or until tender.
2. Place the avocado in a small bowl and roughly mash using a fork. Add the feta, lemon juice, basil leaves, salt, pepper and mix until well combined.
3. Toast the bread to your liking.
4. To serve, place the toast on a serving plate and spread over the avocado mixture. Top with the rocket, tomatoes and a drizzle of olive oil.
Source: https://www.sweat.com/blogs/nutrition/984776722-5-variations-of-avocado-toast