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Spicy Avocado Toast

After ordering the most amazing dish at the Fox and Fig Cafe in Savannah, Georgia, called Tostadas Verde, a plate full of Auspicious Baking Company Country White Bread, toasted perfectly, covered with generous mountains of smashed avocado, flavored with salsa verde and topped with pickled onions and crunchy pepitas, I could not believe that I've never made myself avocado toast. I am now a huge fan of avocado toast and put together my own version of what I enjoyed so much in Savannah. Be sure to get ripe, but not over ripe avocados. If they are mushy, they are over ripe. They should yield only a little to a light press of your thumb. Avocados are best immediately after being opened, in my opinion. You can make this recipe with half an avocado, which I do, since it's only me eating it, but be sure to wrap the other half tightly with plastic wrap. The next day, gently scrape off any brown areas with a spoon and the avocado will be fine.

CategoryBlue Zone Recipes, Breakfast

DifficultyEasy

Yields2 servings

Spicy Avocado Toast

Recipe Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
  • 1 avocado
  • 2 tbsp salsa verde or salsa of your choice
  • 1 tsp extra virgin olive oil (optional)
  • 1 pinch sea salt
  • 1 pinch red chili flakes
  • 2 pieces bread, whole grain, Italian, French, your choice
  • 1 tbsp roasted pumpkin seeds (pepitas)
  • Maldon sea salt for garnish
  • ½ red onion, cut in half, thinly sliced
  • 1 ½ tbsp sugar
  • 1 tsp kosher salt
  • ½ tsp black peppercorns
  • ½ cup white vinegar
  • garnishes: cilantro leaves or micro greens

Recipe Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!

  1. In a bowl, combine the avocado, olive oil, salsa, salt and pepper. Mash a little, but keep it chunky. For the pickled onions: In a small pot, mix vinegar, sugar, salt, peppercorns and bring to a boil. Pour on top bowl of sliced red onions. If you like garlic, add a couple sliced garlic cloves to the sliced onions. Be sure to submerge all pieces of onion. Once cool, place in refrigerator. Keeps for 3-4 weeks. Toast bread to desired color. Spread avocado on toasted bread and sprinkle with pepitas. Place a few rings of pickled onions. Top with pieces of Maldon Sea Salt and micro greens or cilantro.

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