Avocado and toast, that’s a combination that I would never imagine eating growing up in Brazil. There, we would treat this fruit as a dessert in most cases. I remember my mom preparing avocado cream, using the blender to puree the fruit with a bit of milk and sugar. Another regular in our kitchen was one of my dad’s favorite desserts: Avocado ice cream. So creamy and smooth… difficult to resist. I’ll search for a good recipe and put it in a future post.
But since we moved here, we have been exposed to avocado used as a savory component. I have to confess that I learned to love it, and now I like it better in salads and guacamole. Another day I was at a restaurant with some friends and a couple of them ordered Avocado Toast. I thought it was an interesting combination and wrote it down on my list to try at home.
So I started preparing a simple salad with mixed greens, cherry tomatoes, hard-boiled eggs, Kalamata olives and walnuts. I seasoned it with olive oil, salt and a drizzle of balsamic glaze. Then I put two slices of bread in a toaster, and finished by preparing the avocado. I mashed it with the juice of half a lime, salt, and olive oil, and spread the mixture on the toast. The plate looked appetizing and it tasted delicious! Hope you like it too!