Is anyone ever not in the mood for avocado toast? It’s been a culinary and cultural icon for some time, but we dress it up a bit with an array of nutrient-rich seeds. Avocados are... a great source of plant-based fats including a plant source of omega-3 fatty acids. As fruits go, avocados have a high fiber content, which might be responsible for its potential cholesterol-lowering effects. Avocados are also a rich source of antioxidants that help to support a healthy immune system. For anyone in treatment, it’s an especially helpful snack when you’re fatigued or need the added calories.
Scoop out the avocado flesh and spread it onto the toast by mashing it with the back of a fork. Sprinkle salt, pepper, and a drizzle of honey, if using.
Add seeds, if using, and top with arugula.
Chef Tips
When choosing avocados, gently press the skin to see how soft the fruit inside is. Choose avocados that have some give and aren’t too firm or too squishy.
If you need to ripen avocados in 1-2 days, place them in a paper bag with bananas (and/or apples) and leave on the counter. Ripe bananas produce a natural plant hormone that speeds up the ripening process when trapped in a paper bag.
How to safely cut an avocado: Using a sharp chef’s knife, slice through the avocado lengthwise until you feel the knife hit the pit. Rotate the avocado, keeping the knife steady to make a cut all around the pit. Twist the two halves apart and place them on your cutting board. Aim your knife at the pit and whack into it, using enough force that the knife won’t slip. Twist the knife to pull out the pit and dispose of it. You can scoop out the flesh and mash it, or you can slice it or score it while still intact with the tip of your knife, making squares, if you want diced avocado.
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