The lemony tang and peppery zip of this toast really wake me up in the morning. I love it as a quick and filling breakfast, but it also makes a great snack any time of day. One avocado can last me a five-day work week of easy, single breakfasts, but if you’ve got a family to share with, this recipe easily makes five servings. If you’re saving the mixture to parcel out during the week, the lemon juice should help prevent browning.
To further ensure the avocado stays green, scoop the mixture into a small storage container; press plastic wrap onto the surface of the mixture, and lid the container. Store in the refrigerator.
1 avocado, peeled and pitted
juice of half a lemon
1/4 tsp red pepper flakes
1 tsp olive oil
salt to taste
5 slices whole wheat bread
Use a fork to mash together the avocado, lemon juice, red pepper flakes, olive oil, and salt. Toast the bread. Scoop 2 tablespoons of avocado mixture onto each piece of toast. Serve immediately.