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Avocado Toast

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This is what I've been living off of for the past week. I bought two at the farmer's market, and four days later these suckers are just starting to wane. Reed avocados, especially this massive cannonball varietal, have officially eclipsed Hass as mi aguacate numero uno. The flavor is nutty and, for a lack of a better word, avocado-y; the texture is firm and smooth, never mushy; and the best part: they don't oxidize. Well, I should say they don't oxidize quickly. Sure, they'll brown if you stick in hot direct sunlight for an hour, but there isn't the constant vigilance required with Hass avocados even after you've covered them in lemon juice. Easy to slice, perfect to snack on, and sturdy in salads, it's the perfect avocado.


Avocado Toast

This is my everything. Breakfast, lunch, snack, I'm bored so I'll eat, dinner, whatever the reason, this tartine is instant gratification. The warm, crunchy wheat toast, which has just a hint of sweetness, is the perfect textural counterpoint to the avocado, while the Tapatio's punch of vinegar and spice brightens the whole thing up. Enjoy!

1/4 reed avocado sliced
Tapatio (or tabasco)
Olive Oil
Wheat Bread
Toast the wheat bread, cover with avocado. Sprinkle a little salt and pepper on top, plus a little olive oil and hot sauce. Eat, enjoy, repeat.
 

Follow Claire Thomas on Twitter: www.twitter.com/kitchykitchen