(The Nosher via JTA) — Avocado toast has been “trendy” for several years throughout the U.S. In fact, avocados have been so trendy, an entire avocado restaurant opened earlier this year in Brooklyn. And people are putting avocados in everything lately: brownies, salad dressing, even ice cream. After all, avocados are healthy, full of good fat, delicious and satisfying.
I also love avocados, but I am a purist about eating them – sliced or smashed simply with just a few seasonings with some chips, or on the side of a dish like my vegetarian Mexican lasagna. These Israeli-inspired toasts are a little trendy, healthful and super fun – plus they use some classic Israeli flavors like tahini and harissa.
If you don’t like soft- or hard-boiled eggs, you can also top your toast with a fried egg. Mix and match your combinations. These are satisfying and perfect for summer since they require minimal cooking. I would serve one of these for a hearty breakfast or light lunch.
Fresh sourdough or whole grain bread
2 ripe avocados
juice and zest of one lemon
1-2 fresh radishes
fresh parsley and cilantro
1/3 cup chickpeas (shells removed)
salt and pepper to taste
To make the chickpea smashed toast: Combine 1/2 avocado with 1/3 cup canned chickpeas, shells removed. If you didn’t remove all the shells, they will naturally come off as you smash the chickpeas and avocado together. Add pinch of salt and 1/4 teaspoon cumin. Toast bread lightly.
Spread chickpea-avocado mixture evenly on top of toast. Drizzle with tahini to your taste, a pinch of sea salt and fresh parsley.
To make the harissa and egg toast: Smash 1/2 avocado with a pinch of salt and 1/2 teaspoon lemon juice. Toast bread lightly.
Spread smashed avocado evenly on top of toast. Drizzle or spread around 2 teaspoons prepared harissa on top. Top with slices of soft- or hard-boiled egg, or a single fried egg, a pinch of sea salt and fresh parsley.
To make the feta and radish toast: Smash 1/2 avocado with pinch of salt and 1/2 teaspoon lemon juice. Toast bread lightly.
Spread smashed avocado evenly on bread. Top with thin slices of radishes, feta cheese to your taste and 1/2 teaspoon fresh lemon zest.
(Shannon Sarna is the editor of The Nosher.)
The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.