Stravocado Toast
Ok, I know the face you’re making right now looking at this picture of fruit layered on guac. Let’s pause for a second and take a feelings inventory… I feel like you should try it. Coming from a former “doesn’t eat breakfast”-er, this recipe was a reformation.
This perfect combo of savory and sweet is my favorite go-to breakfast. Like, I have it at least 2-3 times a week. It’s quicker than it looks, totaling about 7 minutes of your morning time. It’s salty, sweet and filling with a teamwork of textures that never fail to get me out of bed. If you know me, that’s a huge and perilous feat.
My perfect serving size yields no leftovers, a necessity in the context of my overwhelming fridge. Here’s what you’ll need:
2 slices sourdough bread (ideally 1 large slice from a boule, halved)
1/2 ripe avocado
4 large strawberries
1/4 lemon or 1 tbsp lemon juice
1 tbsp olive oil
2 pinches sea salt
pepper or chili flakes to taste
Directions:
Scoop the avocado half into a small bowl or measuring cup. Add in the olive oil, 1 pinch sea salt and the remaining seasonings. Squeeze or add in most of the lemon juice, leaving a bit to top at the end.
Pop your bread into the toaster on a medium setting. Tip: if not toasted enough, the bread could become soggy quickly. Aim for a crunchy base just past golden brown. Every toasting apparatus is different, so this may take some experimenting to perfect.
Meanwhile, mix together the avocado spread with a large fork. Stir and smash until completely combined and smooth, with minimal lumps. A ripe avocado will make this part 10x easier. Set mixture aside.
Wash your strawberries thoroughly and make thin, vertical slices.
Once the bread is toasted, generously slather on the avocado smash. Top with strawberry slices and finish with a squeeze of lemon and a sprinkle of crunchy sea salt. These final steps aren’t just for garnish: the salt and lemon bring out the juices from the strawberry to create a naturally delicious glaze.
If you have remaining strawberries, plate them alongside the toast and top with any leftover salt and lemon juice. Take a cutie little picture (duh) and get into it.
So?? Thoughts? I can’t recommend this recipe enough for any flavor doubters. If you’re not into mixing fruity and salty, and especially if you don’t agree with putting everything on toast, you may be disappointed with my page going forward. This breakfast was my soft launch into taking time and care with my food prep. Once this becomes a part of your routine, preparing fresh food every day seems less intimidating. It also taught me how much I value the time I spend in the morning nourishing myself. Taking a few minutes to make a colorful and satisfying breakfast and then sitting down to savor my work became an important ritual. I can’t do it every day, but it’s vital that I make the time to do it as often as possible.
Were you (or are you) that person who says they don’t typically eat breakfast, or can’t eat before midday? Aside from certain health conditions, there’s really no reason to skip breakfast other than time constraints. I think of it this way: I already struggle to get my body and my brain moving in the morning. My digestive system (AKA what keeps my body going) can’t get moving unless I fuel it. Putting something in your tummy and breaking that all-night fast is an important part of maintaining a balanced relationship with food.
BTW, the avocado mixture in this recipe serves as an amazing blank canvas. Not into the sweet stuff? Slice a hard boiled egg over the avo smash and top with pepper. Or halve some cherry tomatoes and drizzle with balsamic glaze. One of my favorite methods includes slices of smoked salmon topped with Everything But the Bagel crunch. It’s such a versatile base, so you can get creative with whatever you have! Plus, it’s simply delish all on its own.
Note: This recipe doesn’t contain much protein, which is essential in your diet. Pair it with a protein yogurt or shake, some chicken breakfast sausages or your favorite protein source on the side. Using smoked fish as mentioned above is a great way to make it a protein-rich masterpiece.
