Avocado Toast Recipe
My uncle Cush (Rosemary and Cusho nuts) had an avocado tree at the house where they lived in Trinidad that was a source of joy to him. This tree produced prolifically and during bearing season avocados could be found in varying stages of ripeness all over the house. In the fridge, in the cupboard in the cloakroom wrapped in brown paper, in the fruit bowl and in a basket waiting to go out the door to give away as the household simply couldn’t consume its bounty. The tree caused all sorts of excitement as from time to time people intent on stealing this rich produce would arrive and cause havoc with the dogs and scaring my aunt. Being the lovely man he was he would always say that all they had to do was ask and he would have shared willingly. He always said it produced so very much because this tree grew over the septic tank. I wonder if it is still there.
The avocado I used in this recipe was the same variety and I think it may be “Pollock” but I am unsure. The point is, it is a thing of beauty, tastes like double cream and is HUGE.
Avocado Toast Recipe – Serves 2
perfectly ripe avocado artfully sliced
2 slices rye bread or Definitely Not bread
2 medium tomatoes cut into small dices
2 salad onions finely sliced
1 tbsp finely chopped coriander or parsley
juice of half lemon or lime
2 or 3 tbsp of olive oil
green chilli pepper finely chopped
salt and pepper
Mix together all the salsa ingredients while you are toasting your bread and slicing your avocado.
Arrange on the toasted bread making sure you use some of the juice from the salsa. This was a surprisingly filling meal, which kept us going all morning long.