Markets are beginning to brim with added fruits and produce, trees and shrubs are sprouting buds, birds are happily chirping their morning songs, and days are lighter and brighter (even if tinged with a little drizzle). These welcomed changes to the season, along with that brilliant sunshine that warms my memory, and a host of nibbles enjoyed while away, will surely sustain us as we move into the land and time of greater warmth, brighter skies, and outdoor meals!!
This little toast and salad fixing is a play on a mini starter we had at a great little spot called The Herb Box. I happen to love fresh, ripe avocado and can easily consume an entire fruit on my own, having mastered the art of cubing and carving it from its skin while never removing it from said home. Then, with a gentle squeeze, I can easily open up the carved fruit to better welcome a generous spoonful or two of my favorite salsa. Add a side of five or six flax-seed tortilla chips to aid with scooping and... voilá... it's lunch in an avocado-skin cup... likely eaten while hovering (gracefully) over the kitchen sink.
So... a little avocado toast that dresses up like a beautiful salad is pretty much a match made in heaven for me.
Similar to the starter that inspired this salad fixing, a lemon-infused and pepper-spiced (jalapeño in this case) schmear of avocado is slathered onto whole-grain toast, then topped with delicate rings of sautéed shallot and a generous mound of nutty arugula leaves dressed with a lemon-honey vinaigrette. Keep them small and you have an appetizer... plate it up big and you have a meal.
All the flavors work so well together... resulting in a wonderfully fresh, healthy, satisfying bite. It's like sunshine on a toast!