Avocado toast has taken the culinary world by storm, gracing modern coffee shops and social media feeds everywhere. Avocados’ origins trace back to Central America over 7,000 years ago. This pitted fruit exploded in popularity in the United States in the 1980s. By the 2010s, avocado toast had become a food icon. Our avocado toast recipe takes the trendy base and transforms into a true nutritional powerhouse. Multigrain bread provides a boost of fiber, while cherry tomatoes add antioxidants. A splash of Tabasco and lemon juice brightens up the flavors with a kick you’ll love.
But this avocado toast recipe is easily customizable. Feel free to add your favorite toppings, or try this grated boiled egg hack. We also recommend using a ripe avocado. Gently press it to test; It should yield slightly but not feel mushy. And don’t throw out that pit — we have many ways to use it up.
Yields
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Ingredients
- 1 1/2 cups mixed cherry tomatoes
- 2 avocados
- 2 tsp. lemon juice
- 2 tsp. green Tabasco sauce
- 8 (4 1/2”× 2 1/2”) oval slices multigrain bread, toasted, about 6 oz.
- 1/2 cup crumbled feta cheese, 2 oz.
Instructions
PrintDice cherry tomatoes. Halve, pit and peel avocados. In large bowl, using fork, mash avocados with lemon juice, Tabasco sauce, 1/4 tsp. salt and 1/4 tsp. pepper. Dividing evenly, spread mashed avocado mixture over toasts. Top with tomatoes and feta cheese.
Nutrition
- Calories: 333 kcal
- Fat: 21 gram
- Saturated Fat: 5 gram
- Protein: 11 gram
- Carbohydrate: 30 gram
- Fiber: 10 gram
- Cholesterol: 17 mg
- Sugar: 5 gram
- Sodium: 569 mg
Conversation
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