No-Waste Charred Avocado Toast
Puneeta Chhitwal-Varma pan-fries overripe avocado in this sustainability-minded recipe.
Ingredients
- 1 tsp olive oil
- 1 green chili finely sliced
- ½ bell pepper finely diced
- 1 tsp sunflower seeds
- 1 tsp crushed peanuts optional
- 1 tbsp lentil sprouts optional
- 1 avocado
- 1 tbsp sesame seeds
- 1 tsp lime juice
- salt to taste
- granulated sugar to taste optional
- 2 slices bread of choice toasted
Instructions
- In skillet, heat oil over medium-high heat; cook green chili, green chili, sunflower seeds, peanuts, and lentil sprouts (if using), in that order. Cook, stirring, moving the mixture to the edge of pan. Remove from heat.
- Halve avocado lengthwise. Using a knife, carefully give the pit a firm whack with a knife, pull it out with a twist and gently whack it again to remove pit from the knife.
- Using a paring knife, slice avocado without cutting through the peel; using a large spoon, scoop the flesh into the pan. The hardest part of this recipe is done.
- Return the pan over medium-high heat; cook avocado to get some char without moving around. Sprinkle with sesame seeds, lime juice, salt and sugar (if using). Remove avocado and bell pepper mixture and arrange on toast.
Notes
If going fully vegan sounds too hard, you can significantly lower your consumption by swapping out half the meat in a recipe for other foods—such as chopped mushrooms,
green or brown lentils or oats—and still create a delicious dish.
green or brown lentils or oats—and still create a delicious dish.