Avocado Toast with Zucchini Ribbons and Almond Pesto

Avocado toast is having a moment right now, but the simple breakfast dish can get boring pretty fast. Why not spruce up your avocado toast by adding some toppings? Since zucchini is soft, it blends well with the smooth texture of avocado, and a little dash of almond pesto gives your breakfast a zesty punch. You’ll also get some morning protein and a boost of brain power from the almonds, which contain vitamins and minerals that can help improve your energy and focus throughout the day.

Serves 4

4 slices whole-grain bread

2 large ripe avocados

1 zucchini

1⁄2 tablespoon extra-virgin olive oil

Ingredients for Almond Pesto

2 tablespoons raw almonds

1 cup arugula

1 clove garlic

Juice of 1 lemon

2 tablespoons extra-virgin olive oil

Optional: red chili flakes

  1. Lightly toast bread in the toaster oven until golden. While bread is toasting, slice avocados in half and remove the pit. With a fork, scoop out both avocados and place in a small bowl. Mash avocado with fork until mostly smooth, with a few chunks here and there. When bread is done toasting, remove from toaster oven and spread avocado evenly on top of each slice.
  2. Cut zucchini in half crosswise and slice off each end. Spiralize using a straight blade so it comes out into ribbons. Heat 1⁄2 tablespoon olive oil in a small pan on medium-low heat. Cook for about 2–3 minutes until zucchini has softened up a bit. Remove from pan and spread on top of avocado.
  3. To make pesto, add almonds, arugula, garlic, lemon juice, and olive oil to a blender or food processor and blend until smooth. Spoon on top of zucchini, top with red chili flakes if desired, and serve immediately.

Keeping Your Toast Fresh

If you need to let your toasts sit before serving, be sure to squeeze a little bit of lemon juice over the avocado to help prevent it from turning brown. The citric acid helps keep the avocado fresh, and the lemon flavor will only enhance the taste once you serve.

9781440594380 Avocado Toast

Avocado Toast with Zucchini Ribbons and Almond Pesto