I still haven’t quite figured out the produce “seasons” here in Costa Rica. Most produce is available year round, but the price might vary a little bit. Costa Rica is know for it’s microclimates, and I’ve experienced them first hand. I have dressed in long pants and a long sleeve tee because it’s been chilly (“chilly”might be a bit of an exaggeration – or so it would seem if I were still living in Michigan, but it’s amazing how quickly one acclimates) and I’ve travelled forty five minutes and I’m sweltering. The country is very small, but has many different climatic regions. So, while avocados have been readily available in the markets, the tree outside my cabin now has mature fruit; and that means it’s going to be “all things avocado” around here for a while! That is by no means a complaint; I love avocados and they’re so healthy.
When I was in NYC recently, I had killer avocado toast. How can something so simple be so good? My daughter makes amazing avocado egg toast, but today I was in the mood for something simple. My NYC avocado toast was topped with some pickled radish, onion and some sprouts and, let me tell you…that was transformational. Below is my version which just includes pickled radish and some cilantro (because that’s what I had around). I’m sure there are thousands of great toppings and recipes, but here is my super easy, super delicious version. And don’t be scared off by the “pickled”- it was just a matter of soaking the radishes (red or even white onion would work great too) in lime juice (or lemon or vinegar) and salt. I didn’t let it marinate for very long at all, the longer the better, but I was impatient and didn’t plan ahead, so mine only pickled for about 30 minutes. Pickling really takes some of the intensity of the heat out and just mellows the ingredients. The star of this dish was the avocado (and some good multi-grain bread), and the toppings simply served as a nice contrast. (Serves 2)
- Multi-grain bread (sourdough would be great too)
- 1 Large Ripe (soft) Avocado
- Pickled Radish or Onion (see pickling instructions below)
- Salt and Pepper
- Cayenne Pepper (optional)
Prepare your pickled vegetables in advance– slice radish or onion very thin and cover with lime or lemon juice, sprinkle with a pinch or two of salt and let sit for at least 30 minutes. (If you’re marinating for much longer, do so in the refrigerator).
To make the avocado spread: peel and de-pit your avocado and remove any parts that are bruised or brown. Add avocado to a bowl and gently mash with a fork (I like a bit of a chunky texture). Squeeze the juice of 1 lime (if using lemon, maybe 1/2 depending on size) and sprinkle with salt and pepper (freshly ground is always best). Mix and taste for seasoning- add more lime or salt and pepper as needed. If you like a little heat, add some cayenne pepper (a little bit goes a long way).
Toast bread and spread avocado on top. Add your toppings and serve. This is definitely not something you want to prepare in advance (avocado becomes brown as it oxidizes- or is exposed to air, and the toast will be come soggy). If you do want to prepare your avocado spread a little in advance, store it in a bowl with plastic wrap (push the plastic down so it touches the avocado- preventing the air from reaching it).
|Amount per serving|
|% Daily Value*|
|Total Fat 19.9g||25%|
|Saturated Fat 4.1g||21%|
|Total Carbohydrate 18.1g||7%|
|Dietary Fiber 7.9g||28%|
|Total Sugars 1.9g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.|