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Creamy Avocado Toast - A Silky and Savory Morning Delight

This creamy avocado toast features a rich, velvety avocado spread that melts in your mouth, complemented by a hint of lemon and a sprinkle of salt for flavor. The soft texture makes it incredibly easy to enjoy, whether you're starting your day or looking for a snack. It's a delightful choice for anyone seeking a nourishing and satisfying meal.
Texture: Each bite feels velvety smooth and is easily mashed with a fork.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Avocado Spread
  • 2 ripe avocados Ensure they are fully ripe for easy mashing.
  • 1 tablespoon lemon juice Freshly squeezed for best flavor.
  • 1/8 teaspoon salt Adjust to taste.
Base
  • 4 slices soft whole grain bread Choose a bread that is fresh and soft; crust should be trimmed if tough.

Method
 

Prepare the Avocado Spread
  1. Cut the ripe avocados in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork until very smooth, or use a food processor for an even creamier texture. Mix in the lemon juice and salt until well combined.
Prepare the Toast
  1. Toast the slices of soft whole grain bread lightly until just warm and pliable. Avoid browning, as the goal is to maintain a soft texture.
  2. Spread a generous layer of the creamy avocado mixture over each slice of warm toast, ensuring every bite is flavorful and soft.

Notes

Texture Tips: For a smoother spread, blend the avocados with a little olive oil or Greek yogurt until completely silky. If you need a softer consistency, you can add a bit of water or broth to the avocado mixture. Ensure the toast is only lightly toasted to maintain a soft bite.
Store any leftover avocado spread in an airtight container in the refrigerator. To prevent browning, press plastic wrap directly onto the surface of the spread before sealing. The toast is soft enough when the avocado easily spreads and the bread is still pliable.