Yes, I have an avocado toast obsession. Avocados are a staple in my home. I always buy a bunch of unripe avocados then leave a few in my fridge and some on my counter so they ripen at different times throughout the week. Plus they are so darn good for you, loaded with healthy fats, vitamins and nutrients and a great way to get more plant-based meals into your day.
This sandwich was inspired by my daughter, Karina who always orders this for lunch at Le Pain Quotidien in Manhattan when she’s at work. It’s so simple to make yourself, I made this for myself and my husband Tommy last week, and now he’s been asking me to make it again and again. Hope you enjoy!
Tips for saving leftover avocado:
- To store unused ½ of avocado, wrap tightly with plastic wrap and place in refrigerator. Leave the pit in and get the wrap as close to the surface of the fruit as possible. If browning occurs, gently scrape the exposed flesh with a butter knife and voila, beautiful green avocado lies within!
More ways to make Avocado Toast:
- Avocado Toast with Sunnyside Egg
- Hummus Avocado Toast
- Avocado Toast Eggs in a Hole
- Avocado Toast with Egg and Smoked Salmon
- Crab Avocado Toast
If you’re like me and love avocado toast, I’d love to hear how you top yours!
Avocado Toast with Lemon and Kale
- In a bowl combine the kale, olive oil, juice of 1/4 lemon and 1/8 teaspoon salt.
- Massage with your hands for about 1 minute, until the kale softens.
- Slice the avocado in half, reserving 1/2 of one avocado for thin slices. Scoop the rest into a small bowl and mash gently with a fork. Season with 1/8 tsp kosher salt, black pepper and juice from 1/4 of a lemon.
- Toast the slices of whole wheat bread.
- Spread the avocado mash across the toasted bread, top with slices and sprinkle with cumin, salt and pepper (more lemon juice if desired).
- Top each with the massaged kale, radish and chia, finish with pinch salt and black pepper to taste.