Avocado Toast is so prevalent in this lovely generation that you may wonder why I would even put in my two cents. It is an extremely versatile dish, sometimes made of two ingredients (I’ll let you guess which two), and sometimes a kitchen-full. What I have found, though, is that this meal can handle nearly endless amounts of layering, depending on how simple or complex you’re feeling that day. It’s how I’m beginning to think about cooking, too - as an intuitive, creative work that is made much more joyful by just following your tastebuds wherever they may go. And mine went straight for the tahini.
If you try this, please tell me what you thought! The ingredients are in the order I layer them - stop or skip around whenever you feel it’s done! And if you love tahini like I do, you should try the recipe that introduced me to that severely underrated sauce - Anna Pippus’s homemade granola.
2 Slices Whole Grain Bread
1 Medium Avocado
1 tsp Salt
1.5 tbsp Tahini
1.5 tbsp Shelled Hemp Seeds
Grab the toaster! While your bread slices are toasting, cut the avocado in half vertically with a sharp knife and twist to open. Carve out the meat with a spoon into a bowl and crush it up with a fork (I do this sparingly to leave some chunks behind, but you can keep going to make it more like a guacamole consistency!).
Once your toast pops up, place it on your plate and spread half of the avocado onto each slice.
Add salt to taste.
Grab a spoon and drizzle some tahini over the toast, making side-to-side stripes. This gives it a nice even coat without ending up with too much.
Sprinkle some hemp seeds on top for extra nuttiness, texture, and protein!
Running this through a nutrition calculator, I came up with about 600 calories for this simple dish. That may sound crazy, but keep in mind: I usually eat this for lunch as my entire meal, and it holds firm and fast until dinnertime. It’s got plenty of fat, a good deal of protein, and even some carbs and fiber to balance it out as a meal. And it’s delicious.
Let me know what you think! ‘Til next time, then.