Mashed avocado on toast. Salt and a squeeze of lime or lemon. About 10 minutes. One serving.
Ingredients
- 1 avocado (just-ripe: yields slightly to a gentle squeeze)
- 1 pinch salt
- 1 squeeze lime or lemon juice
- 2 slices bread
Equipment
- Toaster
- Knife and cutting board
- Spoon
- Bowl
- Fork, to mash
Method
- Toast the bread.
- Halve the avocado, remove the pit, scoop the flesh into a bowl.
- Add salt and lime, mash with a fork to your preferred texture.
- Spread on toast and eat.
Notes
- Optional on top: a crack of black pepper, a few chili flakes, or a drizzle of olive oil.
- The acid brightens the flavor and slows browning.
- Substitutes for lime or lemon: vinegar (white, apple cider, or rice), the smallest amount, it is stronger than citrus; bottled lime or lemon juice; pickle juice, or brine from olives or capers (ease up on the salt); orange or grapefruit juice, milder and slightly sweet.
- If you have none of these, skip the acid. Just salt and mash, and eat it fresh. It browns faster without acid.