Beautiful California avocados. I eat them every day. Buttery, creamy, healthy, and totally irresistible. Of course they are good as guacamole, on sandwiches, in omelets, stuffed with crab or chicken salad, whirled into creamy dips or smoothies, added to green salads and about a million other ways. Have you tried them on toast? Yes, toast! Unbelievable. My current addiction – tomato avocado toast.
Tomato Avocado Toast
A month ago we had a little staycation at the Montage Hotel in Laguna Beach. This fabulous resort prides itself on wonderful food and of course, healthy options for health-oriented guests, like us.
Our last morning, the waiter told us a new thing on the menu was avocado toast with a poached egg on the side with some tomatoes. It was the perfect breakfast for me. The crunch of toast (gluten-free), topped with creamy chopped avocados, a little salt and pepper. It’s amazing how the most simple things can be the most sublime.
Avocado Toast in Ventura
Roll back two weekends ago, we invited ourselves over to some good friends house for the weekend (hey what are friends for?). They have this gorgeous custom built home with a view of the California coast. It’s heavenly staying with them. We were there to shoot an upcoming post (sponsored by Sub-Zero-Wolf). You will get to see those fun photos in a few weeks, along with a great new recipe for Prosciutto-wrapped grilled jumbo scallops.
Anyway, while Amy and I were working in the kitchen, Dave made lunch for us. And what did he make? Unprompted by me? Yep. Avocado toast with heirloom tomatoes topped with fresh sprouts from the farmers market. I see a trend here.
Avocado Toast at Home
Since the Montage and Ventura trips I have really been enjoying my avocado toast. It works for breakfast, poached egg optional, and as lunch or afternoon an snack. I just can’t seem to get enough of them. I use gluten-free bread, but you can also use whole grain or whole wheat. Top them with microgreens (optional) for a nice texture complement and nutrition hit.
Powerful Little Microgreens
What are microgreens, you ask? They are the shoots of leafy greens, herbs and vegetables such as arugula, cilantro, Swiss chard, mustard, beetroot, and kale. Microgreens are picked around 2 weeks of age, just after the first tiny leaves have developed. Microgreens are not the same as sprouts. Best yet, microgreens are packed with even more nutrition than their fully grown adult versions.
NPR reported that researchers from the U.S. Department of Agriculture and the University of Maryland, looked at four groups of vitamins and phytochemicals including vitamin C, vitamin E, and beta carotene across 25 varieties of microgreens.
They found that leaves from almost all of the microgreens had four to six times more nutrients than the mature leaves of the same plant. So if you are into healthy eating, here are good reasons to add these ‘babies’ to your diet.
Do they replace the full grown adult veggies in your diet? No. Think of them like a shot of vitamins. Use them in smoothies, salads, sandwiches, wraps, as garnishes, and here, to crown avocado toast. They are widely available in produce departments. No longer a novelty item, you can find microgreens at markets like Whole Foods, Traders Joes and other health-oriented markets. You can even grow your own.
While summer avocados and heirloom tomatoes are plentiful, make some toast, pile it high and enjoy. And squeeze a little lime over the top.
Avocado Toast with Tomatoes
- 4 slices bread gluten-free, whole grain or whole wheat
- 4-8 slices of tomato
- 1-2 avocados diced
- Microgreens of your choice
- 2 limes quartered
- Salt and pepper as needed
- Toast bread crisp. Top toast with sliced tomatoes and diced avocados mixed with some lime juice, salt and pepper. Top with microgreens. Squeeze lime over the top and season with a little more salt and pepper as desired.