Sometimes it is the simple things that are the best, and when I am looking for a quick breakfast or easy afternoon snack, I find that I often turn to making Avocado Toast when avocados are in season. California avocado season lasts from April through September, and while avocados can be imported from many other countries during the off-season to give me access to avocados year round, the California avocados are my favorite – and not just because I’m a California girl! Since they don’t need to be shipped as far, they tend to be picked when they are at their best and finish ripening to be sweet and ultra-creamy.
To make this breakfast treat, I simply slice up half an avocado and spread it onto well-toasted bread, then drizzle it with olive oil and sprinkle it with salt. Fruity olive oil (of course, I’m a fan of California olive oils, too!) has a slightly acidic bite that is a great contrast to the creamy avocado and salt brings all the flavors together. It’s addictive, I can assure you! I will make this using any kind of bread that I have on hand, but highly recommend whole grain breads or good sourdough breads, both of which will add yet another layer of flavor to each bite.
Avocado Toast with Olive Oil and Sea Salt
1 large slice of bread
1/2 ripe Haas avocado
2-3 tsp olive oil
generous pinch sea salt
Toast bread until golden brown.
While the avocado is still in its peel, cut the avocado vertically into narrow slices. Use a large spoon to scoop out the whole avocado and fan the slices out onto your toast.
Drizzle with olive oil and sprinkle with sea salt. Serve immediately.