Sometimes, it’s about the simple things. That’s how I feel about this avocado toast. It didn’t require a lot of work or planning. It came together in less than 10 minutes. But it was one of the best things I ate all week.
I’m *slightly* obsessed with Hampton Creek’s vegan sriracha mayo. I usually use it on BLTs, but I also like to spread it on toast sometimes. It pairs well with almost everything…well, everything savory, anyway. It probably wouldn’t taste very good with chocolate, although maybe there’s a time and a place.
For this toast, I spread some mayo on two slices of bread and loaded them up with pea shoots and avocado. Heidi Swanson, who blogs at 101 Cookbooks, just published a helpful guide for cutting pretty avocados. I’m always looking for new ways to garnish toast, salad, or smoothie bowls, so I watched her tutorial.
Top the toast with some flaky sea salt (I recommend Maldon), lemon juice and red chili flakes. If you’re not into spice you could omit the red chili flakes, but I happen to be very, VERY into spice.
Here’s a song that I listened to on a walk today. It came on right after I saw this, so I thought that it was fitting:
Avocado Toast with Sriracha Mayo and Pea Shoots (from me, to you)
1 avocado, pitted and sliced
2 pieces of good, crusty bread
vegan sriracha mayo
juice of half a lemon
1/4 tsp flaky sea salt
1/4 tsp red chili flakes
Slice the avocado and squeeze a little lemon juice on top to prevent it from browning. Toast the bread. Spread the sriracha mayo on the bread and top with the pea shoots, avocado, more lemon juice, sea salt and red chili flakes. Enjoy!