If avocado toast isn’t in your weekly snack routine, this awesome recipe will change that!
One of my favorite comfort foods is a crispy piece of toast. As a young girl with a very limited palate, I would simply top it with butter or jelly (but only if it was orange jelly). Today, I like to play dress-up with my toast and get creative (you may have remembered my Cottage Cheese Pear and Honey Toast Recipe).
In comes to no surprise that I’ve fallen in love with the avocado toast craze. In fact, I’m so in love with avocado toast that this recipe is actually one of my favorite snacks! What could be better than creamy, ripe avocado with feta cheese, salt and pepper?
Actually, don’t answer that…let me live my dream!
Not only is this recipe delicious, but the combination of healthy fats and fiber help to hold your cravings at bay in between meals!
You might think that using two whole Haas avocados for this recipe would make it fattening, but you’re wrong! This avocado toast recipe only has 6.8 grams of fat, and 5.7 grams of that is omega-6 and omega-3 fatty acids!
It’s also low in carbohydrates, low in sugar and rich in fiber (17% of the amount of fiber you need)!
- 2 small avocado Haas, peeled and deseeded
- 4 tsp feta cheese reduced fat, I use Athenos brand
- 2 tsp lemon juice
- 4 slices rye bread I use Trader Joe's Organic Sprouted Rye Bread
- 1 dash salt
- 1/2 tsp black pepper ground
- Put the avocado in a medium sized bowl and mash with a fork. It doesn't have to be totally smooth, pieces are okay.
- Add the lemon juice and continue to mash until the juice and avocado are combined.
- Season the avocado mash with the salt and black pepper and combine once more.
- Toast your rye bread until it's the desired color.
- When the toast it done, put 1/4 of the avocado mash on each slice of bread. Top with 1 tsp of feta cheese each.
What do you think of my avocado toast recipe? What is your favorite way to eat avocado toast? Share your thoughts below and don’t forget to share on social media!
A self-proclaimed chocolate-fanatic, she prides herself in being able to show others that there are no "bad foods," only "bad habits."
She received her Bachelors of Science in Nutrition and Dietetics and is currently a Master of Science in Nutrition and Dietetics candidate. Her plans include starting her PhD in the summer of 2016. She currently lives in Miami with her husband and French bulldog, Mingus.