I know what you’re probably thinking… avocado toast? Really? Probably one of the most basic and cliche things I could have possibly put on my blog. But, I’m doing it anyway because I have discovered how to take your toast game to a WHOLE new level. The past couple of years have introduced me to a plethora of avocado-toast-serving restaurants, each with their own twist:
Back in Winston, one of the most popular campus and town restaurants, Village Juice, uses thick cut toast. Given the title of this post, having thick cut toast is the most crucial part! Another avo toast fan favorite is Clean Juice, where my friend Lindsay and I spend most of our Sunday mornings. To us, their toast is especially unique because they use extra lime juice and red pepper flakes. We usually leave having seriously contemplated putting in another order. Finally, at Alpine Modern here in Boulder, their delicious tartine features paprika and olive oil.
Through trial and error, I’ve mastered my own rendition of homemade avo toast and consider it to be pretty darn excellent!
Ingredients
4 pieces of THICK cut sourdough toast
1 ripe avocado
Juice of 1 lime
Garlic Salt
Paprika
Chili Powder
Red Pepper Flakes
EVOO (extra virgin olive oil)
Directions
1) Toast sourdough bread.
2) Cut avocado in half and remove the pit.
3) Use a spoon to scoop the avocado flesh into a small bowl.
4) Combine avocado and lime juice in a small bowl by gently mashing with the back of a fork.
5) Evenly distribute the avocado mash onto the toast. Spread with fork.
6) Sprinkle with garlic salt, paprika, chili powder (go light on this one), and red pepper flakes!
7) Drizzle with EVOO.
Enjoy!
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