Avocado Toast Three Ways
- Level: Intermediate
- Yield: 9 toasts (about 4 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 834
- Total Fat
- 65
- Saturated Fat
- 11
- Carbohydrates
- 56
- Dietary Fiber
- 22
- Sugar
- 8
- Protein
- 20
- Cholesterol
- 125
- Sodium
- 1102
- Total: 1 hr
- Active: 1 hr
Ingredients
Avocado Base:
5 ripe Hass avocados
6 scallions, sliced
Juice of 1 lime
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground black pepper
Shaved Egg Salad and Radicchio on Pumpernickel Toast:
3 slices pumpernickel bread
Olive oil, for brushing
3 hard-cooked eggs, coarsely grated on a box grater
1 tablespoon creme fraiche
1 teaspoon Dijon mustard
1 small shallot, thinly sliced
1 tablespoon finely chopped fresh dill, plus springs for garnish
Kosher salt and freshly ground black pepper
1/2 cup torn radicchio
Smoked Salmon and Dill:
3 slices health bread
Olive oil, for brushing
3 ounces paper-thin slices smoked salmon
3 tablespoons creme fraiche
Dill springs, for garnish
Fresno Chiles:
3 slices sourdough or country white bread
Olive oil, for brushing
1 Fresno chile, thinly sliced
Grated zest of 1 lime
Cilantro leaves, for garnish
Directions
- For the base: Crush the avocados in a bowl with a fork. Fold in the scallions, lime juice, cilantro and some salt and pepper, leaving the mixture pretty chunky.
- For the egg salad and radicchio toast: Brush the pumpernickel bread with oil, and toast under the broiler; or toast in a toaster and then brush with oil.
- Combine the grated egg, creme fraiche, mustard, shallot, dill and some salt and pepper in a bowl.
- Spread the toast with some of the avocado base, and top with some radicchio, egg salad and dill sprigs.
- For the salmon and dill toast: Brush the health bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.
- Spread the toast with some of the avocado base, and then top with some smoked salmon, a dollop of creme fraiche and some dill sprigs.
- For the Fresno chile toast: Brush the bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.
- Spread the toast with some of the avocado base. Top with some sliced chiles, a sprinkling of lime zest and some cilantro leaves.