Avocado Toast

My earliest and fondest memory of eating avocados was when I was a little girl. As a special treat, my mother and I would share one. She would pour Wishbone Italian dressing over the avocado halves, letting it collect in the center so the dressing would be incorporated with each delicious bite.

Although I do not eat avocados the same way, I still treat myself to avocados - I love them in guacamole,  salads, as well as on toast. Avocado toast,  easy to make and healthy, is perfect for snack or lunch.  

                                                              Avocado Toast
                                                                adapted from
                                                               Seven Spoons

Ingredients 

2 to 4 slices bread
1 small clove garlic (optional)
Fresh lemon juice or white
   wine vinegar,  as needed
Fine grain sea salt and freshly
    ground black pepper
2 teaspoons shimichi togarashi
   (hot Japanese spice mix),   
   gochugaru (Korean ground red
   pepper powder), or crushed red
   pepper flakes
A few handfuls of sprouts or cress
Extra-virgin olive oil, for drizzling

Heat a cast iron griddle pan over medium-high heat. Grill the bread on each side until well marked, maybe 3 minutes per side,  depending on your pan. Slice the garlic in half and rub one side of each slice of bread. (The bread can be toasted too).

Cut one avocado in half, remove the stone, and scoop the flesh from one half into a bowl. Season generously with lemon juice and a good pinch of salt and pepper. Mash the avocado coarsely with the back of a spoon, then check for seasoning - it should be punchy. Slice or scoop the remaining flesh from the first avocado, and then cut, seed, and slice or scoop the flesh from the second. Spread the mashed avocado on the toasts, and arrange the slices on top. Shower over salt and shimichi togarashi and garnish with sprouts, a few more drops of lemon juice and olive oil. Eat.

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