Morning, noon, or night, avocado toast always hits the spot. Something about the way a luscious, creamy slab of ripe avocado melts into a hot slice of burnished golden toast defies explanation, yielding a taste far greater than the sum of its parts. Dress it up with any variety of spices, seeds, fruits, or vegetables; there’s no way to go wrong with this universal foundation. That said, it’s hard to beat the original and I always crave even more avocado, piling it up as high as gravity will allow.
Seeking a new way to pack in even more of the rich green fruit, I turned to crafting a more perfect base. This bread gets its soft, tender crumb and vibrant hue from a buttery blend of both mashed avocado and avocado oil. It makes for brilliant sandwich bread as well, sliced thin and layered with sweet and savory fillings alike… But of course, I’d always opt to add more avocado whenever possible.
1/4 Cup Warm Water (About 100˚F)
1 Teaspoon Light Agave Nectar
1 Packet (2 1/4 Teaspoons) Red Star Active Dry Yeast
2 Large, Ripe Avocados (About 9 Ounces Total)
1 Teaspoon Apple Cider Vinegar
1/4 Cup Aquafaba
2 Tablespoons Avocado Oil
1 Teaspoon Salt
3 – 3 1/2 Cups White Whole Wheat Flour
Combine the water and agave in a small bowl before sprinkling the yeast on top. Allow it to sit until the yeast is reactivated and bubbly; about 5 – 10 minutes.
Transfer the yeast picture to the bowl of your stand mixer and add in the flesh of the avocados and apple cider vinegar. Using the paddle attachment, begin to mix on medium-low speed, mashing the avocado until completely smooth. Once homogeneous, introduce the aquafaba, avocado oil, and salt, mixing to incorporate.
Add 3 cups of the flour and begin to mix slowly. Swap out the paddle attachment for the dough hook before adding in the remainder of the flour, if needed, to bring the dough together. Let the machine continue knead the dough for about 10 – 15 minutes on low speed, until the dough forms a smooth, elastic ball. It should be a rather soft dough, so don’t be tempted to add more flour.
Place the dough in a lightly greased bowl, cover with plastic wrap, and leave at room temperature for about 1 hour or until doubled in volume.
When the dough has risen, preheat your oven to 350˚F. Transfer the dough into a greased 8 ½ x 4 ½-inch baking pan and gently smooth out the top with lightly moistened hands. Let rest once more at room temperature for another 30 minutes.
Bake 40 – 50 minutes, until golden brown all over and irresistibly aromatic. Let the finished loaf rest in the pan for 15 minutes before removing it to cool completely on a wire rack. Slice, savory, and enjoy!
Makes 1 Loaf
Typically conjuring up images of a raw, spicy, tomato-based condiment (or a spirited dance step, if you’re more of an active sort), salsa by any other parameters can be somewhat difficult to swallow. Divorced from the traditional fixings entirely, nouveau renditions may rely on unexpected bases such as corn, mango, or even coconut- Not a tomato or jalapeño in sight. Are these oddballs really salsa, or just another cold relish? Where is the line drawn, and where would my latest crazy concoction fall?
Composed of rich, creamy chunks of avocado, contrasted by crunchy cubes of jicama, the departure from traditional salsa is further reinforced by the herbaceous, acidic bite of chimichurri. Bold flavors define this gloriously green amalgamation; peppery, lemony, and vinegary all at once, the cooling vegetable backdrop proves to be an excellent canvas on which to paint the Argentinian marinade. It’s the Swiss army knife of toppings, perfectly suitable as a dip with chips, crowning soups and salads, or an hors d’oeuvre in and of itself. Filling the curved interior of endive leaves, a more elegant summer snack could not be served.
Thankfully, it turns out the “salsa” can be literally translated to “sauce” in Spanish, so it looks like anything goes for this expansive category. Although, I have to wonder how sauce-like my creation here is, considering the chunky texture and lack of liquid… But I suppose that’s a discussion for another day.
Chimichurri Avocado Salsa
1 Clove Garlic
2 Scallions, Roughly Chopped
1 (3-Ounce) Bunch Fresh Parsley
Zest of 1 Lemon
1 Tablespoon Extra-Virgin Olive Oil
1/4 Cup Red Wine Vinegar
1 Tablespoon Lemon Juice Juice
1/2 Teaspoon Crushed Red Pepper Flakes
1/2 Teaspoon Salt
3 Ripe, Firm Avocadoes
1 1/2 Cups Finely Diced Jicama*
*To prepare jicama, first slice it in half, pole to pole. Peel the tough brown exterior away and cut it into 1cm slabs. Dice and toss into acidulated water (1 tablespoon of vinegar in about 3 – 4 cups of water should do the trick) to prevent browning. Rinse, drain, and dry thoroughly before using.
Pull out your food processor and toss in the garlic, scallions, parsley, and lemon zest. Pulse a few times to begin breaking down the herbs, pausing as need to scrape down the sides of the bowl and make sure that everything reaches to blades. With the motor running, stream in the oil, vinegar, and lemon juice, until well-combined. Add in the pepper flakes and salt, and continue processing until the herbs are extremely fine, but not completely smooth.
Peel, pit, and dice the avocados, placing it in a large bowl along with the prepared jicama. Toss it with all of the herb mixture until evenly coated and distributed. Serve immediately, or chill for up to a day to allow the flavors to meld. The avocado may darken slightly when held overnight, so place a piece of plastic wrap directly on the surface of the salsa before sealing it in an air-tight container in the fridge to mitigate those effects.
Makes About 3 Cups