With the ever-increasing stream of smoothie bowl recipes and photos clogging up my instafeed I started to wonder about what makes a recipe a recipe. I recalled Nigella Lawson gaining some criticism for including an avocado on toast recipe in her latest book and wondered if it was deemed too simple for a chef of such esteem. Thing is, I reckon the smoothie bowl is covered, that’s for sure, but what I’m not seeing a lot of is avocado on toast recipes. Ok, I’ll hold my hands up, it’s not that difficult but I do truly believe it’s how you combine that avocado with different ingredients that makes it special. The combinations could be close to endless but here’s one you must try!
What you’ll need: (serves two)
- 1 ripe avocado
- 2 slices of sourdough bread (or bread of your choise)
- Juice of half a lemon
- 1/4 of a red onion, very thinly sliced
- Himalayan pink salt
- Purple kale or rocket
- Smoked paprika
- Extra virgin olive oil
- Peel the avocado and mash in a bowl using a fork. Add in the lemon juice to taste and a good crack of pink salt.
- If you have a gas hob you can blacken your bread: using a tongs hold one slice over an open flame at a little distance. Move the bread constantly making sure it is evening toasted without burning. If you don’t have a gas hob, I’m sorry, use a toaster.
- Drizzle a little extra virgin olive oil onto the bread before dividing the avocado mix between the two slices. Sprinkle over some smoked paprika and top with onion and kale.
Share and enjoy!