Do we really need another post about the famous avocado toast? Just in case — here are my little “secrets”!😉
I’ve always been curious by nature, since I was a child. I discovered avocado long before it became an Instagram staple.
I remember sending my mother to the market to check its price and to ask the stall vendor what it tasted like, since it isn’t a local product. The vendor replied it tasted “slightly like cheese.” WHAT?! If you’ve read my post about pesto alla genovese, you know how I feel about cheese. I immediately gave up on trying it. But…
A few years later I gave avocado another chance. I tried to mash it with a fork but it wasn’t ripe yet, so the result was more or less like that Snow White puppy trying to get the soap — a total FAIL.
Ma questo avocado è maturo o no?!
The internet memes about avocado ripeness always make me laugh, especially the ones suggesting they go from perfect to overripe in a minute. Sadly, that’s often true: one minute it’s perfect, the next it’s too soft and you feel guilty about wasting food.
To tell if an avocado is at the right ripeness, I learned a few simple tricks:
- Check the skin color: different varieties (Hass, Bacon, Fuerte…) vary, but ripe avocados usually turn a darker green;
- Look at the stem: it should come off easily and the area underneath should be green;
- Feel it in the palm of your hand: it should be slightly soft but not mushy — learn to use your sense of touch.
If you’re lazy like me sometimes, you can buy pre-packaged avocados at the right stage of ripeness — though it’s better to avoid excess plastic when possible.
Ok, l’avocado toast è un po’ “fancy“
Avocado toast has taken on a slightly “fancy” reputation, as my American friends would say. I can’t picture my grandmother eating avocado, but I’m glad people understand how healthy this fruit can be — in moderation, as I always say.
It’s a nutritious, wholesome snack and becomes more complete when paired with a protein source.
One thing I must stress — I’m not a nutritionist — but my favorite variation is with smoked salmon and egg. It’s incredibly tasty.
Personally I avoid combining avocado, salmon, and egg all at once because they are all relatively rich foods. They’re healthy, but it’s wise not to overdo it. If you choose the salmon version, use a bit less avocado flesh.
Ready to discover my avocado toast recipe in three variations? P.S. the great thing is there isn’t a fixed recipe — you can eyeball the quantities!
If you enjoy this recipe, please give it five stars — it would make me so happy! 🙂
If you recreate one of my recipes or make your own version, tag me on Instagram or send me a direct message — I love seeing your photos!
Remember to pin the recipe on Pinterest and share!
AVOCADO TOAST IN 3 VARIANTI
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Ingredienti
- 1 Avocado maturo al punto giusto
- 3 fette di pane (preferibilmente segale o integrale)
- Pepe nero
- un quarto di Limone o lime (succo) – circa
Per il classico:
- Pepe rosa in grani
- Sale o fiocchi di sale
Versione Mediterranea:
- Ciliegini o pomodorini secchi
- Origano
- Aceto balsamico – opzionale
Per il Nord Europeo:
- 50 gr Salmone affumicato norvegese
- Erba cipollina e/o aneto
Per l’avocado toast io utilizzo spezie essiccate.
Istruzioni
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Nota: per questi toast ho diviso la polpa di un avocado in 3. Puoi dividerla anche in 2, se preferisci.
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La base per tutte e tre le varianti è la stessa: tosta le fette di pane, schiaccia la polpa di avocado con succo di limone e pepe nero.
Per il classico:
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Aggiungi pepe rosa e un pizzico di sale o fiocchi di sale.
Versione Mediterranea:
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Guarnisci con ciliegini o pomodorini secchi, aggiungi origano e, se ti piace, un filo di aceto balsamico.
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Nella foto ho usato perle di aceto solo perché le avevo in dispensa.
Per il Nord Europeo:
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Guarnisci con fettine di salmone affumicato e completa con erba cipollina o aneto.
Ti è piaciuta questa ricetta? Allora amerai questo hummus di avocado!
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