Behind the Avocado Curve

AS AVOCADO TOAST CEASES TO be a Thing (I understand the new Thing is “tomato toast”), I am unembarrassed to say I only tried this delectability for the first time last week, for dinner.

Verdict: Impressed enough to make the leftovers into lunch the next day. The crunch and earthiness of the toast (I used Safeway’s “Signature Brand 15-Grain Bread” as a base) perfectly balances the cool richness of the avocado. I didn’t even salt or pepper it at first (as the standard recipe advises), but when I did the flavors popped like a rose in bloom. The next day was even better with gomasio (a sesame/sea salt/seaweed blend) sprinkled over it.

I rarely follow food fads (in fact I am quite defiant about it), but this time the Hive Mind (or at least one guy in Australia) has devised something truly happifying. Mash avocado, salt and pepper to taste, spread thickly on good toasted bread, eat with knife and fork. As the man said, “Go thou and do likewise” — if you haven’t already.

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