This sweet and savory avocado toast is a snap to put together. Even young children can help to make this. The avocado gets a hit of spice with the addition of some chili flakes and then is topped with balsamic-marinated strawberries and peppery microgreens for the perfect combination of savory and sweet.
What are microgreens?
The early sprouts of plants like radish, arugula, and other leafy greens, microgreens are full of vitamins and tend to have concentrated flavors. Micro arugula lends a powerful peppery finish to this dish. You can find microgreens in the grocery store or, with some time, you can grow your own in a sunny window, or under a grow light for microgreens all year long. If you can’t find microgreens you could use chopped baby arugula or spinach.
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This recipe originally appeared on alive.com as “Avocado Toast with Micro Arugula, Strawberries, Goat Cheese, and Balsamic Vinegar.”
- 1/2 avocado
- 1/2 tsp lemon zest
- 1/2 tsp freshly squeezed lemon juice
- 1/8 tsp dried rep pepper flakes
- Pinch salt
- 3 strawberries hulled and sliced
- 1 tsp balsamic vinegar
- 1/4 tsp freshly ground black pepper plus additional for garnish
- 1 slice sourdough or whole grain bread
- 1/4 oz goat cheese
- 1 Tbsp arugula microgreens
- In small bowl, mash avocado with fork and combine with lemon zest, lemon juice, red pepper flakes, and salt.
- In another bowl, combine strawberries with balsamic vinegar and black pepper and set aside.
- Toast bread and spread avocado mixture over toasted slice. Top with goat cheese crumbles, microgreens, and strawberries. Finish with a few fresh grinds of black pepper, and drizzle with any juices from strawberries.
