Recipe: Avocado Toast

Avocados were considered as fruits where I grew up. Avocado ice cream and milkshakes were not an uncommon sight, and I remember how my mom would serve a dessert of avocados mashed with milk and sugar right after dinner. So just imagine how disconcerted I felt upon learning that this fruit is treated like a vegetable here in Southern California! Mixed with savory dishes, I avoided it for the longest time until about 3 years ago. A coworker offered me a fresh, ripe Hass avocado for lunch one day and I became a believer ever since. I ate it raw and was intrigued by its rich buttery taste. Avocados are a good source of vitamins and minerals, so I try to incorporate it into my diet especially when it's in season.

Below is a recipe of one of my favorite healthy snacks. You absolutely do not need to use the exact same ingredients, especially Vegenaise. I am in no way, shape, or form a vegan but I can't deny how tasty this stuff is. I also used oat bran bread, but any similar bread with a wide surface area will do. The microgreens are for an extra serving of nutrients; I used kale particularly in the accompanying pictures.

Avocado Toast

1 ripe Hass avocado
oat bran (or whole wheat) bread
microgreens
Vegenaise
extra virgin olive oil
kosher salt and pepper

Toast a slice of bread and spread Vegenaise on one side. Split the avocado in half, then slice it into thin vertical strips. Add a layer of microgreens, then top with the avocado. Drizzle a bit of evoo, and sprinkle a bit of salt and pepper. Enjoy!