Guacacado Toast
- Molly Ishmael
- Aug 8, 2021
- 4 min read
Updated: Feb 11, 2022
Guacamole, meet Avocado Toast. Avocado Toast, you're gonna like this. By the way, happy back-to-school week! What better breakfast to kick off a full day of learning than a quick and easy one you can prep without any actual cooking, that offers a ton of nutritional benefits! This recipe is jam-packed with brain-boosting Omega-3s from the avocado, wake-me-up lemon juice, satisfying multigrain bread, immune-supporting tomato power, and topped off with a heaping serving of cognitive energy fueled by iron-rich greens. And the best part? IT'S ABSOLUTELY DELICIOUS!!!
Bonus - guacacado toast isn't just for kids! With the optional addition of jalapeño and lemony salad, this elevated version of a trendy dish is sure to impress at the most adulting-ish brunch.
I may never eat plain ol' avocado toast again after making it this way. While technically avocado toast requires only two components, I always find myself preferring versions where there is a bit more to it. At one hotel restaurant in Sand Key that we visted, the (amazing) Marriott chef served it with microgreens on top and a wedge of lemon on the side. The crunch of the greens was beautiful; I remember wishing there were extra greens to amp up the fresh factor even more! I also ordered avocado toast at a popular chain brunch joint where it's served on house-made multigrain bread, and the artisanal bread added a lot nutty texture. Both, however, used plain avocado. Avocado is certainly rich and creamy on it's own, but it's a mild flavor that benefits with a little acid and spice. Are we talking about guacamole right now?!
The last Cuisinart toaster I had lasted a decade before I had to replace it.
Not bad for a new-fangled appliance, eh kids?
I experimented in the kitchen last week, took all my favorite components - loads of greens, fresh lemon, and nutty multigrain bread - and then jazzed it up even more by swapping out plain avocado for lightly spicy guacamole. (Don't worry, if you don't like spice, you can leave it out.) Finally, I added one more topping: sour cream, which works perfectly with south-of-the-border flavors and adds a much-appreciate cooling element. Of course, if you're dairy-free, just leave off the sour cream and you can enjoy the dish without any other adaptations needed.
The microgreens served at the Marriott hotel inspired me to take it a step further and make a salad of spring mix and cherry tomatoes with lemon juice dressing. And by lemon juice dressing, I mean just plain lemon juice! Fresh and zesty, mmmn. Lemon juice keep greens fresh while complimenting their bitter earthy taste with a citrus kick. As for the juicy red cherry tomatoes, I have a little confession: I actually don't like raw tomatoes. They went to my daughter, who eats them like candy. Yes, she loves lemon juice, too.
The multigrain artisan bread as served up by the local brunch chain is easy to imitate; you can make your own or buy off the shelf. I love Arnold brand "Healthy Multi-Grain" bread. It's lower in calories and sugar than most of their other regular bread options. (As an FYI, Arnold does make sandwich thins and other specifically a low-cal options, but I didn't include those for the calorie comparison, because being honest, I prefer full-bodied "real" bread for this particular dish.)
Sour cream rounds out the dish with its tangy, naturally sweet creaminess, and it nicely balances the heat of the jalapeño. The idea popped into my head to add a few small teaspoons as an extra-rich topping and now I don't think I can ever go back! Idea: You could also try unsweetened Greek yogurt or Mexican crema.
And the guacamole? You can either make your own from scratch, use an all-natural seasoning packet, or try the convenient single-serving containers available in most grocery stores. Of course, I prefer homemade, but there are busy days when store-bought is a blessing, too!
If you don't have time to make guacamole from scratch (and who does on a work morning?),
you could try simply grabbing an avocado and mashing in this organic guac mix.
And so with the addition of just a few fresh ingredients and only a few minutes of prep, "guacocado" toast was born! I've eaten this four times in the past week alone, it's THAT easy and tasty. I hope you agree!
GUACACADO TOAST
Prep Time: 5 mins / Serves 2
RECIPE
2 slices multigrain toast
1/2 cup spicy (or mild) guacamole, prepared
1 to 2 cups spring mix with spinach
Half a dozen cherry tomatoes
2 Tbsp fresh lemon juice
2 Tbsp sour cream (optional)
DIRECTIONS
1. Toast the bread. Feel free to try various bread to see what you prefer!
2. While bread is toasting, make your salad. Determine how much spring mix to use based on how much salad you want on each slice (I like to load mine with tons of salad!) Slice cherry tomatoes in quarters, and toss with spring mix and lemon juice.
3. To serve, spread spicy or mild guacamole on toast and top with salad and sour cream.
TIP: To keep guacamole from going brown, squeeze extra lime juice on top to prevent oxidation, store in an air-tight container, and wrap container in a towel or foil to block light.
STEP-BY-STEP DIRECTIONS WITH PHOTOS
1. Toast the bread. Feel free to try various bread to see what you prefer!
2. While bread is toasting, make your salad. Determine how much spring mix to use based on how much salad you want on each slice (I like to load mine with tons of salad!) Slice cherry tomatoes in quarters, and toss with spring mix and lemon juice.
3. To serve, spread spicy or mild guacamole on toast and top with salad and sour cream.
Now it's time to enjoy your creation, and I dare you to eat plain avocado toast ever again!
That's how sonic-fast it is to make flavor-packed and easy-peasy guacacado toast! Please let me know when you try it, and feel free to share your own creative ways to jazz up this healthy start breakfast.
With Love,
Molly
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