I like my sweet and I like my savory but I LOVE when sweet and savory fall in love and make fantastical sweet salty babies.
Like chocolate covered potato chips. And watermelon with feta. And salted almond dark chocolate. And bacon wrapped dates stuffed with goat cheese minus the bacon perhaps. Like dis tooooast. Avocado toast on steroids! ‘Tis the year of the toast. Avocado toast. Everyone’s doing it. It’s the coolest thing since sliced bread. It is sliced bread. This recipe is so easy that I almost felt stupid posting it. But because it’s the most epic of epic and simple of simple flavor combos, I felt most thoroughly obliged to take pretty pictures of it and tell you exactly what’s in it (as if you couldn’t make it on your own by simply looking at the one I instagrammed just the other day). If I didn’t instagram the toast, did it actually happen?
Let’s talk about how complex this recipe that actually isn’t a recipe is. Toast bread. Mash avo. Slice strawbs. Top with coconut and a drizzle of maple. EAT. Eat again. Eat for all the meals.
In all honesty, I really didn’t think avocado toast could get any better. Then I topped it with strawbs and served it on a teensy bamboo plate and like WOAH. This is next level stuff.
Go ahead and elevate your toast. Go ahead and drink your almond milk out of a black and gold polka dot straw. Life’s too short not to. Print
