We get it. You can only see avocados mashed up on a piece of toast so many times before you scream, “Enough is Enough,”... while taking another bite of your avocado toast. But with this scrumptious combo, the avocado is sharing the spotlight - because there is no "I" in Avocado.
The Crunchy Radish has been a long time fan of avocado toast and for good reason. It’s a quick and easy way to satiate your hunger while providing you with essential vitamins and nutrients. Avocados are loaded with healthy monounsaturated fats and also contain Vitamins E and C, folate, potassium, and soluble fiber. With a few additions, this toast ups the ante as well as the nourishment.
"Not your mom's avocado toast" is based on a seasonal open-faced sandwich served at Cafe Delmarette- one of my favorite little cafes in Santa Cruz, CA. This toast is "hands down" one of my all time top fives. I could eat it everyday and still not get sick of it. I also couldn't just satiate my cravings a few weeks out of the year when the sandwich is offered, which is why I had to recreate the magic at home.
This delicious mix of cilantro pesto, avocado, zucchini, and yellow squash may turn you into a fiend too.
Not Your Mom's Avocado Toast
- 1 bunch of cilantro, ends cut off
- 1/3 cup of almonds and walnuts- I aim for about a 50/50 blend, but any mixture will do.
- 3 tbsps lemon juice
- A pinch of Maldon sea salt
- 1/4 cup olive oil
In a vitamix or food processor, combine ingredients and blend until completely combined and creamy.
For 2 toasts
- 1/2 large avocado, sliced
- 1 tsp olive oil
- 1/2 small zucchini, sliced into thin rounds
- 1/2 small yellow squash, sliced into thin rounds
- Salt and pepper to taste
- 1/2 cup pea shoots
- Lemon wedges
- Bread for toast - something whole grain and gluten-free, if needed. Keep it simple to avoid overpowering all the flavors.
- In a medium sized skillet over medium heat, add olive oil, zucchini, yellow squash, and a pinch of salt and pepper. Sauté until vegetables are tender, 2 - 3 minutes.
- Toast your bread. Spread a generous amount of pesto onto each slice, followed by zucchini, yellow squash, and avocado. Top with some pea shoots and a squeeze of lemon. Finish with freshly ground black pepper.