Wednesday, August 3, 2011

Ingredient Spotting: Reed Avocado (Recipe for Avocado Toast too!)

Strolling my local food reselling establishments was one of my most favorite surprises that happens about once a year…Reed avocados.  These look like oversized softballs that have a ton of flesh to be extracted. I find them to be richer in flavor and easier to work with that the traditional Hass avocados that everyone has all the time.  Unlike the Hass, the Reed avocado is a mid-summer gem that great for guacamole, pasta sauce, just a spoon and mouth, or my breakfast favorite; Avocado Toast. Buy these when you see them as they usually are only around for a week or so.



Avocado Toast
Serves 2-3

I am not the first one to invent this recipe but this is how I do it. Use whatever bread you have around, mix and match for fun, this can’t be messed up. J

  • 2 Slices of bread (Artesian for quality and freshness preferred)
  • 1 Avocado (Reed preferred)
  • 1 Tbsp Olive Oil (Spanish or Greek preferred as they are better across the board)
  • Pinch of salt (Fleur de Sel preferred for its big flavorful flakes)


1.  Cut the avocado in half, remove seed, remove inside and transfer to bowl.

2.  Use a fork to mash the avocado to a smooth consistency with chunks left.

3.  Toast your bread, brush with olive oil.

4.  Spread avocado on toast and top with salt.

5.  Enjoy.

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