Avocado Mash on Multigrain Toast

Avocado Mash on Multigrain Toast

Chef’s note: We try to keep ripe avocados on hand. They come to our rescue when we’re hungry and don’t have much time to cook. These toasts have served us well for a late-morning breakfast, lunch, or quickly made supper. But we could find an excuse to eat them anytime.

• 4 slices multigrain bread
• California Olive Ranch extra-virgin olive oil
• 4 ripe Hass avocados, halved, pitted, and peeled
• 1-2 lemons, preferably Meyers, halved
• Aleppo pepper or other crushed red pepper flakes
• Salt, preferably flaky sea salt like Maldon

Directions

Step 1: Toast the bread, then drizzle on one side with the olive oil while still warm. Put 2 avocado halves on each piece of toast and mash them with a butter knife or fork, spreading the soft fruit to the edges of the toast.

Step 2: Drizzle the avocados with some olive oil. Squeeze some lemon juice over the toasts, sprinkle with a pinch or two of Aleppo pepper, and season with salt. Serve with lemon halves.  

Recipe and photo courtesy of Canal House Cooks Every Day (Andrews McMeel Publishing, 2012), by Melissa Hamilton and Christopher Hirsheimer 

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Greek Quinoa and Avocado Salad

Greek Quinoa and Avocado Salad

For a meatless main-dish recipe in less than 30 minutes, combine quinoa, avocado, tomatoes, and spinach. The lemon juice mixture adds a refreshing citrus flavor.

Recipe from

Servings: 4 servings

Prep Time: 15 mins

Total Time: 30 mins

Ingredients

• 1/2  cup  uncooked quinoa, rinsed and drained*
• 1  cup  water
• 2    roma tomatoes, seeded and finely chopped
• 1/2  cup  shredded fresh spinach
• 1/3  cup  finely chopped red onion (1 small)
• 2  tablespoons  lemon juice
• 2  tablespoons  olive oil
• 1/2  teaspoon  salt
•     Spinach leaves
• 2    ripe avocados, halved, seeded, peeled, and sliced**
• 1/3  cup  crumbled feta cheese

Directions

In a 1-1/2-quart saucepan combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed.

Transfer quinoa to a medium bowl. Add tomato, spinach, and onion; stir to combine. In a small bowl, whisk together lemon juice, oil, and salt. Add to quinoa mixture; toss to coat.

Place spinach leaves on 4 salad plates. Arrange avocado slices on spinach leaves. Spoon quinoa mixture over avocado slices. Sprinkle with some of the feta. Makes 4 main-dish servings.

*Note: Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.

**Note: Brush avocado slices with additional lemon juice to prevent browning.

Nutrition information

Per serving: Calories 332, Total Fat 24 g, Saturated Fat 5 g, Cholesterol 11 mg, Sodium 457 mg, Carbohydrate 27 g, Fiber 8 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 37%, Calcium 11%, Iron 18%. Exchanges: Vegetable .5, Starch 1.5, Fat 4.5. Percent Daily Values are based on a 2,000 calorie diet

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