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Perfectly Creamy Kosher Avocado Toast - American recipe
Avocado toast has become a darling of breakfast and brunch menus worldwide, celebrated for its simplicity and nutritional benefits. Originating as a humble dish in the cafes of Australia, it quickly took the culinary world by storm. This kosher version, made with fresh avocados and wholesome ingredients, respects Jewish dietary laws while delivering on flavor. Whether enjoyed as a quick breakfast or a light snack, this dish is both versatile and satisfying. Pair it with a fresh salad or a warm bowl of kosher Matzo Ball Soup for a complete meal.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 slices whole grain bread or any kosher bread of your choice
  • 1 large avocado ripe
  • 1 tablespoon fresh lemon juice or to taste
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 1 pinch red pepper flakes optional, for heat
  • 1 tablespoon extra virgin olive oil optional, for drizzling

Method
 

  1. Toast the slices of bread until golden and crispy.
  2. While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
  3. Add the lemon juice, kosher salt, and black pepper to the avocado. Mash with a fork until creamy but still a bit chunky.
  4. Spread the mashed avocado evenly over the toasted bread slices.
  5. Sprinkle with red pepper flakes for an optional kick, and drizzle with olive oil if desired.
  6. Serve immediately and enjoy your delicious kosher avocado toast.

Notes

To keep the avocado from browning, prepare it right before serving. For added flavor, top with sliced tomatoes, radishes, or a sprinkle of kosher spices.
Nutrition Facts
2 servings per recipe
Serving size 1 serving
Calories 250
% Daily Value*
Total Fat 18g 23%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 0mg
Sodium 250mg 11%
Dietary Fiber 7g 25%
Total Sugars 2g
Protein 5g 10%
*Percent Daily Values are based on a 2,000 calorie diet.