It's no secret that avocado toast is one of our favorite snacks around here at Nutrition By Mia. Growing up in California, my love for avocados began and grew at a young age. California is the avocado-growing capital of the world afterall, producing about 95% of the world supply! Avocados were ubiquitous year round and always at a steal when it came to price. This was something I took for granted when I moved to New York City for graduate school and now living in the South.
While you mostly see avocado toast paired with a poached egg or sliced tomatoes, I wanted to take it one step further with a taco twist. I am loving the fresh, summer feel flavors of this combination and I think you will too!
Avocado: This green fruit is filled with mono and polyunsaturated fats which help keep our arteries clean and heart healthy. Another fun fact about avocado is that most of the nutrients are in the darker green layer right below the skin. Therefore I recommend the "knick and peel" method when preparing to eat your avocado. That way you are reaping the most of those nutrients.
- 1 piece of whole grain bread, toasted
- 1/4-1/2 avocado
- 1 tbsp corn kernels
- 1 tbsp feta cheese
- 1 tbsp fresh cilantro, chopped
- 1 tsp extra virgin olive oil
- In a small bowl, smash avocado to a creamy consistency and layer on toasted bread.
- Top bread with corn, cilantro, and feta cheese.
- Drizzle bread with olive oil and serve.
RELATED: How to make huevos rancheros with avocado and crispy bacon
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