Avocado and toast. It’s hard to improve on this awesome-all-on-its-own combination. That ripe avocado on my kitchen counter all but demands toast. It’s calling me. Ready for me on many a night when I just need a little something.
But it hardly feels like a meal.
Toast is a place of comfort for me. I have fond memories of toast with honey when I was a kid. Toast and peanut butter. And now, toast with avocado is the thing.
But what if you need more than a snack? It happens you might have an avocado asking to be used but you need dinner. And a piece of toast with avocado smeared on it, is just not dinner.
My solution requires you have some mung bean sprouts on hand. All the better reason to get those sprouts started. If you time it just right, you can start the sprouts when you bring home the unripe, hard and green avocados and all will be well in 3 or 4 days.
Could you buy the spouts. No. You need just started little mung bean sprouts. In my opinion, the joy in this sandwich comes from the crunchy bits of beans left on the sprouts. The supermarket kind just isn’t the same. They are usually all blown out and watery. I like the crunch.
I’m far to lazy to post my own detailed how-to-sprout-mung-beans here.. so check out this post for detailed instructions.
Once you have sprouts and some perfectly ripe avocado’s you can make this….
Toasted Avocado, Tomato and Sprouts
- 2 slices whole grain bread toasted
- 1/2 an avocado
- fresh tomato sliced
- handful of mung bean sprouts
- sea salt
- pepper, optional
- Spread avocado on toasted bread.
- Generously sprinkle avocado with sea salt. This is must, don’t skimp on the sea salt.
- Top with tomato and sprouts.