Written by Nora Mounce
A food trend worth exploring, spreading mashed avocado on toasted bread has opened the culinary doors to an entirely new cuisine – savory toast. “The world’s first avocado bar,” in Brooklyn, has a menu that looks sooo tasty. Called Avocaderia, the dishes read like a “Best of Your Friend’s Homemade Lunches,” but with a sophisticated twist. If I ever go, I’d order ‘The Great Pumpkin,’ which features sourdough bread, avo slices, pumpkin, vegan chipotle mayo, spicy greens, and spiced seeds. They take their avocado toast seriously. Over in foodie paradise, the Ferry Building in San Francisco, the Frog Hollow Farm Café, plates thick slabs of Acme green onion bread with layers of thin avocado slices, finished with olive oil, salt and pepper – only $10.99. Luckily, tourists and the city’s well-heeled tech execs eat it up (literally). But for the everyman, it’s a little embarrassing paying so dearly for, you know… toast.
Rather than miss the fun, experiment with “fancying” up your avocado toast at home. You won’t feel any shame enjoying this hipster dish, which is chock-full of healthy fats — a welcome change of pace for breakfast or lunch. A poached egg, kimchi, charcuterie, sprouts, sundried tomatoes, diced olives, shredded beets and (as pictured), pickled radishes all make superior toppings for a properly gourmet avocado toast experience.
Popping into my local co-op for lunch this week, I was taken with the bright flavor of the radishes in my salad. Quickly remembering that spring is peak season for the snappy pink vegetables, I made note to add some radishes into my life. Inspired by a classic French appetizer of baguette slices smeared with butter, thinly sliced radishes, and salt and pepper, I gave the dish a Californian twist. Buy organic radishes, ripe avocados, and make sure to use a cannabis tincture rendered in olive oil (coconut oil is a good second choice), for that final touch of green flavor.
2/3 cup red wine vinegar
½ cup sugar
2 teaspoons salt
1 bunch organic red radishes
1 avocado, ripe
2 slices bread
1 mL dropper of of your favorite
Salt and pepper to taste
To pickle radishes, combine red wine vinegar, sugar and 2 teaspoons salt in an 8 ounce Mason jar. Shake until the sugar is dissolved. Trim and slice radishes, reserving the greens for pesto, an omelet or that night’s salad. Add sliced radishes to jar, twist on the lid, and allow to rest for at least 30 minutes.
Take your favorite bread, perhaps even some rosemary focaccia, and toast lightly. Using a spoon, mash the avocado flesh in each halved peel, adding a pinch of salt. Smear avocado across toasted bread. Top with pickled radishes and salt and pepper to taste. Finish with a drizzle of .05 mL of your favorite cannabis tincture. Enjoy!