Perfect Avocado Toast Doesn't Exi-

Recipe Breakdown

Inspired by my favorite restaurant in Syracuse. Eating avocado toast during the fiesty, homesick, winter months of Syracuse is what kept me going throughout college. I used to order avocado toast everyday (and have not yet become sick of it), put Frasier on Netflix and eat it before I started on my homework. It was one of the cheaper options on the menu and also nutrition packed. As I moved away from Syracuse, taking the original toast as my foundation, I built my avocado toast. It has all the essentials from the original - spicy and full of flavors yet avocado overpowering and added my own spin with olive bread, NO tomatoes, and my secret ingredient.

Although there is a lot going on on this flavor packed toast, the best way to keep track of it is by separating it out into 3 sections. First, the avocado itself. Second, the dry ingredients. Third is what it sets it apart - the sauce. For the olive bread, I either use my breadmaker or buy it from the local bakery.

Starting off with avocado itself:
1 Avocado
2. Half a lemon's juice
3. 1/2 teaspoon pink salt

Use a fork to mix the salt and lemon juice into the avocado. I personally do not like guac style texture so I do not smash my avocados all the way.

Then comes the secret ingredient or the sauce:
1. Half a boiled potato 
2. 1/2 cup Carrot juice
3. 2 teaspoons cumin
4. 2 teaspoons olive oil
5. 1/2 teaspoon white vinegar
6. 1/2 teaspoon salt

Blend all the ingredients together until it has a consistent puree like texture. ​

Now is all a game of layers. Apply avocado on the bread and then top with the sauce. Garnish with some spring onions and crushed red pepper and voila...the most flavorful avocado toast is ready.