A super-gluttonous rendition of avocado toast, it combines the tropical flavors of cashew and coconut oil with ripe avocado and just a touch of scallions.
Course Appetizer, Breakfast, Main Course, Snack
Cuisine American
Dish Type sandwich
Cooking Style Easy, fast, vegan, Vegetarian
Diet and Health gluten-free, healthy-ish
Seasonal fall, winter
Ingredient avocado
Prep Time 5 minutesmins
Cook Time 2 minutesmins
Total Time 7 minutesmins
Servings 2
Author Amy Reiley
Ingredients
2slicesof your favorite seedywhole-grain bread (We recommend Dave's Killer 21 Whole Grains and Seeds Thin-Sliced)
coconut oil
1/3-1/2Haas avocado
3-inchscallionthinly sliced, green top part only
2tbsproastedroasted and salted cashews, roughly chopped
pinchsea salt
Instructions
Toast the bread.
While the bread is warm, spread both slices with a thin layer of coconut oil.
Scoop the flesh from 1/3 or 1/2 of a Haas avocado (depending on size) and divide in two. Spread it into a chunky paste on each slice.
Top each with 1 tbsp cashew and half the scallions.