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avocado-toast-variations

Trendy or not, I think avocado toast is a good template for a nourishing light breakfast, lunch, or snack, if you think of it as a platform for some tasty, nourishing toppings. First, start with the bread. If you're lucky enough to live in San Francisco, get a good whole-grain loaf, such as Tartine bread. Other good options include the 21-seed Dave's Killer Bread, sold sliced on the shelves of most supermarkets, or other whole-grain breads. They will not only provide the fiber and other nutrients of whole grains but be sturdy enough to hold your toppings. Next, the avocado. It doesn't matter if you have the bumpy, black­skinned Mexican variety or the smoother, green-skinned variety make sure your avocado is not overripe and mushy but just right: slightly firm and sliceable. You can either arrange it in slices, or if it's a bit softer, dice it, place it on your toast, and then use a fork to smash it. Toppings are your chance to get creative. Add spices. Add leftovers. Add things you would put into a salad. You need just a few tablespoons per piece of toast, so this is a good way to use up those odds and ends/ leftovers that have a lot of flavor to contribute but are not enough to make a meal. Excerpted from SPICEBOX KITCHEN: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue, MD. Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc.

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