The Perfect Avocado Toast

Over the past year or two, avocado toast has become so popular, it’s now a mainstay on most modern cafe and restaurant menus. This quick and easy breakfast or snack isn’t just a favourite because it’s so delicious though…it does a great job of satiating hunger with the healthy fat and fibre found in avocados. Did you know this beautiful green fruit also helps lower cholesterol? Eating avocado toast is a healthy decision! *hooray*

There are tons of avocado toast recipes out there, but here is my favourite (inspired by a recent vacation) using avocados from Mexico. Nut feta adds a salty edge and beet chips bring the crunch. This is the kind of breakfast I’ll eat before a work out or a busy day.

To learn more about how avocados can improve your day-to-day wellness, visit Avocados from Mexico’s new website section here. 

Serves: ~4 (with leftover beet chips and feta)


For the beet chips: 
1 medium sized red beet
1 medium sized candy-cane (chioggia) beet
coconut oil (in spray form if possible)
*Feel free to skip this step if you have a store-bought beet chips on hand

For the almond feta: 
1 c. raw almonds
1/4 c. lemon juice
2 tsp. sea salt
1/3 c. water
1 big clove garlic
3 layers of cheesecloth
*Feel free to skip this step if you have a store-bought nut feta in your fridge

For the toast:
2 avocados from Mexico
4 slices bread
handful of pumpkin seeds
handful of sunflower seeds


For the beet chips:

  1. Preheat oven to 170F and line a baking sheet with parchment paper. Spray the parchment paper with coconut oil (or rub it on with hands if using oil from a tub).
  2. Using a mandolin, slice your beets as thinly as possible. Lay them out on the parchment paper (so they aren’t touching) and rub them with oil. Spray/rub a very thin layer of oil on top of the beet chips and sprinkle with salt.
  3. Bake or ‘dehydrate’ your beet chips for 6 hours, keeping an eye on them to make sure they don’t burn or get too crispy. You could cook them faster at a higher temperature but this method will leave you with discoloured/less attractive/less crunchy beet chips.

For the almond feta: 

  1. Soak raw almonds overnight (minimum 7 hours), then strain and rinse. Place nuts in a bowl and boil a few cups of water. Pour hot water over top of the nuts and let soak for minimum 30 minutes. This will allow you to peel the skins off the almonds easily — do this!
  2. Add almonds to a small blender and add the lemon juice, salt, water and garlic. Puree until smooth.
  3. Lay three layers of cheesecloth over a big bowl and spoon your nut mixture on top of the cloth. Lift up all sides of the cheesecloth and form a ball with the nut mixture. Squeeze to remove excess liquid, then twist cheese around and secure with a rubber-band. Place in fridge overnight (minimum 7 hours).
  4. Preheat oven to 200F and remove feta from fridge and cheesecloth. Place cheese on a parchment lined baking sheet and press down gently to flatten into a disc shape (~1.5 – 2 inches high). Bake for 45 minutes. Let cool and enjoy!

For the toast: 

  1. Place avocado flesh in a bowl and mash with a fork. In the meantime, place bread in toaster.
  2. Generously load avocado mash onto your toast, then top with beet chips, almond feta, a sprinkling of pumpkin and sunflower seeds and salt and pepper.

Thanks to Avocado From Mexico for sponsoring this post! Check their site here for tons more avocado recipes.

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