Hello there! This month’s guest post is written by my very own sister, Anaïs. This DC-born-LA-gal can whip up some of the most amazing and healthy dishes on the fly. This month, she shares with us a staple in her diet.
A Californian meal would be incomplete without the golden state’s golden child of produce: the avocado. Since moving to California, I’ve focused on ways to let the fruits and veggies of my region shine by composing simple plates that really highlight the goodness of their flavors at their purest. Avocado Toast ‘my way’ is my favorite of these cali creations and quickly became my go-to for a quick healthy lunch.
Another fantastic thing about this toast is that it’s well-suited for different variations, making it all the more fun (and practical when you need to empty the veggie drawer). I like to stick with a fresh, citrusy avocado base thanks to the lemon tree in my yard that’s always in season, but the bread and topping combinations are endless. While making it on vacation with the fam this year, we used ezekiel bread and even added a bit of tomato to my usual arugula topping for some juiciness. The combination of an earthy heartiness and refreshing lightness make it a brilliant breakfast, lunch, or dinner option all year long.
- 4 1/2 inch slices rustic sourdough
- 2 large avocados
- juice of 1/2 juicy lemon
- 1/2 tablespoon salt
- 1/2 tablespoon freshly-ground black pepper
- 1 teaspoon ground cayenne pepper
- 2 spring onions, chopped into small rings
1 large handful arugula, roughly chopped
Toast bread slices until golden brown and crispy.
Mash avocado with lemon, salt, and peppers, until well-mixed.
Divide avocado base among the bread slices, top with spring onion and arugula
Comment below or email me who you think should be our next guest! It can be any average Joe or blogger.