PERFECTLY SPICY RESTAURANT-STYLE AVOCADO TOAST
Avocado toast is totally having a moment right now! And rightfully so … What’s not to love about this healthy, vegetarian meal? It is popping up on almost every brunch menu in Los Angeles, and each restaurant seems to have their own spin on it — Some places serve it with an egg on top, some serve it with cheese and salsa … But my favorite variation so far is definitely an avocado toast with a spicy kick to it.
My house is always stocked with avocados because they have so many nutritional benefits. Avocados are packed full of fiber, potassium, and good fatty acids, plus they are great for your heart. So, avocado toast is usually my go-to because it’s extremely easy to make, but also super tasty and satisfying.
There are endless amounts of flavor combinations that you can go with when you make this meal — You can really top your avocado toast with almost anything … But I have some tips on how to make my favorite, the Perfectly Spicy Restaurant-Style Avocado Toast.
Ingredients:
Dense and thickly sliced bread, like sourdough
1 ripe avocado
¼ cup of diced ripe tomato (I like to use Roma tomatoes)
1 lime wedge
Sirracha sauce (to drizzle)
Pinch of garlic powder
Chili pepper flakes, to taste
Salt and pepper to taste
Directions:
Slice 2 pieces of bread about ½ inch thick and toast in toaster or oven.
Remove avocado from its shell. The best way to do this to the slice the avocado in half and remove pit. But don’t throw the pit away as it can be used to keep any unused avocado fresh!
In a bowl, mash up the avocado with a fork and add the garlic salt and squeeze in your lime. Place your avocado on top of the toasted bread and lightly drizzle the Sirracha sauce (do this to your own taste preference depending on how spicy you like it).
Add diced tomato on top of the avocado.
Sprinkle chili pepper flakes, and add salt and pepper to taste.
I hope you love this recipe as much as I do! If you make it, let me know how yours turns out!
XO
BRITT
The Sweet Life By Brittany + Cynthia Daniel
