Everybody needs some guacamole from time to time. I thought this would be a fun spin on the average avocado toast, which uses sliced avocados rather than mashed avocados. Guacamole is a Mexican avocado-based dip which is awesome for anything from nachos to tacos. It is usually served as a snack or an accompaniment to finger food. The guacamole toast is sprinkled with ground pepper, tomatoes and shredded (unsweetened) coconut. It may not be your fancy but I think it is worth trying out.
To make this, mash the avocados with salt, black pepper and lime juice. I bought a packet of whole pine nuts and crushed them by pounding the nuts with a rolling pin. So it doesn’t have to be super smooth. Since this is going on toast, you don’t have to refrigerate the guacamole. This will go really great with poached eggs and crispy bacon as well. I wanted to make mine vegetarian so I garnished mine with chopped Roma tomatoes, cilantro, black pepper and shredded coconut. This avocado toast is a very light, easy breakfast that is awesome on the weekday.
People always hand out tips for storing guacamole so it doesn’t turn brown overnight like squeezing lime juice over it or wrapping the top tightly with cling film. I find this is a bit tedious so I prefer not having guacamole leftovers. You can read this enlightening article from Taste of Home if you are still interested in storing guacamole overnight.
Ingredients
8 ripe avocados, peeled and pitted
1 teaspoon table salt
1 teaspoon ground ginger
1 teaspoon ground black pepper
Handful of chopped cilantro, plus extra to garnish
1 small tomato, finely chopped, plus extra to garnish
1 tablespoon lime juice
4 bread slices
Shredded unsweetened coconut (optional)
Cayenne or ground black pepper to garnish
Instructions
- Toast the bread slices until browed on both sides. You can do this on a hot frying pan.
- Mash the avocados in a large bowl and stir in the remaining ingredients until smooth.
- Spread this generously on each toasted bread slice from step 1.
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- Garnish as preferred.
