Avocado on toast (Forage)

I love avocados. Now that we're importing them from Mexico, they're so much more abundant and slightly more affordable (thanks, NAFTA?). When I want a fancy looking breakfast for myself, but I don't want to dirty any pots and pans, I smash up an avocado with some lemon or lime juice and slather it on toast with a little salt and pepper. The hit of acid from the citrus is critical because it contrasts really nicely with the richness of the avocado.



Avocados are filled with antioxidants and other good things that promote heart health and blood sugar regulation. Additionally, avocados have nutrients that contain anti-inflammatory benefits. Nice, right? I'm just looking out for your health.

Only four ingredients and you can have yourself a fancy breakfast or lunch on the go.

An article I was reading as I write this up says that peeling an avocado can affect the health benefits you derive from the fruit, because the highest concentration of carotenoids (a type of antioxidants) exists in the dark green flesh right next to the peel. Basically, if you want to take advantage of this, just peel the skin off the avocado with your hands instead of scooping it out with a spoon. I sliced mine in half and then peeled the skin off.

Another trick I learned from my old friend, Food Network, was to whack your knife into the avocado pit and twist to remove it easily. Like so:

The only danger of this is, of course, now you have your sharp knife embedded in a slippery avocado pit. Prying it off is always a scary adventure in not trying not to stab myself. When I succeed in not stabbing myself, I reward my care and luck with delicious avocado on toast. I suppose if the day comes that I slice off a finger, I will instead console myself with avocado on toast (before going to the hospital, which is, conveniently, less than half a mile away).

Avocado on toast

1 avocado 
2 tsp lemon or lime juice
2 slices of toast
salt and pepper

Peel avocado and smash together with lemon juice. Spread on toast. Sprinkle with salt and pepper. Enjoy!