10 Days Of Toast - Day 10 - Creamiest Avocado Toast With Pickled Onions





Avocado - the versatile vessel that is best on toast. I didn't plan on sharing another avocado recipe, but this one was just too good not to share. This avocado toast recipe is as simple as they get. Its creamy - using a secret ingredient, nutritious and keeps you filled for hours. The pickled onions is the cherry on top, with hot sauce for a little added kick.


You know when you eat restaurant guacamole and you wonder how they get it so creamy? Well, I think this is pretty close to that. This might sound strange, but to get the creamiest avocado ever, I use an immersion blender and... greek yogurt!. Boom, there it is. It's so simple and make a huge difference to your avo. Cut up the avocado and add the usual - garlic, the juice from a lime or lemon, salt, and a teaspoon and a half of greek yogurt. Blend it all together and spread it on toast. I guarantee it will be the creamiest and best avocado you will have on toast! My husband loves it on its own but you can use this base for any other kind of avocado toast recipe. Add under poached eggs, use it as a spread in a wrap - the possibilities are endless.


I made a couple of jars of pickled onions and plopped a generous amount on top, dressed it with Sriracha and there it is. Try this - its so easy and yummy!






CREAMIEST AVOCADO TOAST WITH PICKLED ONIONS


Prep Time: 4 minutes Cook Time: 1 minute Total Time: 5 minutes Yield: 2 toasts



Ingredients


2 slices of sourdough bread

1 avocado

a squeeze of fresh lemon or lime juice

a pinch of pink Himalayan salt

1 1/2 teaspoon greek yogurt

1 clove of garlic

hot sauce of choice


For the Pickled Onions:-

4 small red onions

6 peppercorns

1 tablespoon white sugar

1 1/2 teaspoon salt

1 cup water

1/2 cup apple cider vinegar




Method


  1. Make the pickled onions a day in advance. Slice the onions into thin rings and place into a jar.

  2. Mix the apple cider vinegar, water, salt, sugar and peppercorns together and pour into the jar. Keep refrigerated for up to a week.

  3. Toast the bread.

  4. Cut an avocado into pieces and place into the blender cup.

  5. Add the garlic, a squeeze of either lemon or lime juice, salt and greek yogurt.

  6. Blend until smooth. If you do not have an immersion blender you can do this with a fork or potato masher.

  7. Smear on top of the toast.

  8. Add pickled onions and hot sauce.



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©2020 Anika Pannu.