Avocado Toast Topped with a Fresh Tomato Salad

Avocado Toast

Over the years, avocado toast in one form or another has become a staple in our breakfast/brunch meal planning. For better or worse, it’s even showing up as an expensive snack on restaurant menus. The fun for us now is in coming up with new combinations that keep it interesting and fresh. One of the simplest variations is to switch up the acid component in the avocado mash. No guacamole would be complete without a generous squeeze of lime juice, but a simple switch to lemon juice makes for an almost startling difference in flavor – one we enjoy very much.  This whole dish is built on different types of acidity; from the tomatoes themselves, to the rice vinegar that dresses them, to the lemon juice in the avocado mash, and even the lactic tang of the sourdough bread.  The stronger flavors of shallot, tarragon and parsley help by offering contrast, while olive oil acts to bring all the elements together.

Avocado Toast

Avocado Toast Topped with a Fresh Tomato Salad
 
Prep time
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A simple combination of heirloom tomatoes, vinegar and herbs come together to create a unique twist on the simple avocado toast
Author:
Serves: 2 sandwiches
Ingredients
Tomato Salad
  • 1 ½ cups quartered grape or cherry tomatoes, I used an heirloom tomato mixed pack
  • 1 tablespoon minced shallot (substitute green onion if you’d like)
  • 1 tablespoon finely chopped fresh tarragon leaves (around 2 sprigs)
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon rice vinegar (substitute white wine vinegar if you’d like)
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
Avocado Mix
  • 2 ripe Hass avocadoes, pitted and flesh scooped into a bowl
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons lemon juice
  • ½ teaspoon finely grated lemon zest
  • ½ teaspoon finely minced garlic
  • Salt and pepper to taste
  • Sliced Sourdough bread (or any other of your choosing)
Instructions
To make the Tomato Salad
  1. Combine all of the ingredients in a small bowl until well combined. Taste and adjust the salt. Add a little extra rice vinegar if you find the tomatoes particularly sweet.
To make the Avocado Mix
  1. Mash the avocado flesh to a fairly smooth pulp.
  2. Stir in the remaining ingredients.
  3. Give it a taste and add salt and lemon juice to taste. You are looking to taste enough of the lemon juice to be able to identify it along with the avocado, rather than it simply providing acidity.
To Finish
  1. Lightly toast the sourdough bread.
  2. Top each piece with an equal amount of the avocado mix, spreading it out to the edges.
  3. Pile the tomato salad on top of the avocado
 

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