Avocado Orange Toast

I’ve been consumed with the idea of simplifying my life over the last few weeks. First, I somehow stumbled upon this blog. I loved the simplicity, the minimalism, the emphasis on doing more with less. What does this have to do with food? Hmm, guess I’m not entirely sure, but I do know I want to start sharing more recipes like this simple Avocado Orange Toast on the blog. Because food is life (that is the title of this blog after all) and if I want my life to be simple then shouldn’t I first start with food?

No single recipe has been repeated more often in our house then avocado toast. It’s our favorite breakfast or quick snack and while we usually dress our avocado toast classically with just olive oil, red pepper flakes and salt this is a new twist and I’m currently loving it. It says spring (without actually requiring any spring produce, because I live in Chicago and it snowed not too long ago – boo).

What this recipe lacks in ingredients it makes up for in flavor. Avocado toast isn’t revolutionary but I tried it with a Cara Cara orange recently at Dove’s Luncheonette and I was hooked. The citrus punch transforms the avocado which shouldn’t be surprising given avocado + lime = guacamole amazingness. Lesson learned.

Ingredients:

• 1 thick slice of good bread, toasted
• 1/2 a ripe avocado
• 1/2 an orange
• a couple slices of red onion
• sherry/white wine vinegar or lime/lemon juice
• course sea salt

Special Equipment Needed:None

Method:

These are very nitpick-y  instructions for something as simple as avocado toast but after making 1,000,000 of these I consider myself an expert. First, take a small bowl and cover the red onion slices with the vinegar or citrus juice (I used sherry vinegar but any time of acid will work). Set aside.

Cut the toast thick, at least 1 inch. If it’s a good artisan loaf that was brought home not too long ago toast it lightly. If it’s slightly older, that will work too, but toast it a little longer to make sure it’s nice and crisp.

Using a fork mash the avocado onto the toast. You can simply peel the orange but this a good time to try your knife skills at supreming if you so wish. I started off on the supreming route and then got, well hungry, so I ended up partially pulling apart the slices and leaving some membrane on. Top toast with the orange slices, red onion and the lightest sprinkle of course salt.