I have a somewhat unhealthy relationship with avocados: I respect and love them, but I also find them incredibly annoying. They’re kind of finicky, those little dark green buggers. You can never (or at least I can never) just go to the store and pick up a perfectly ripe avocado. Once I tried and the poor little guy had a thumbprint sized bruise where someone had overzealously gave him a squeeze.
Avocados seem most perfect when I pick them up green and rock hard. A couple of days of resting time out on the counter is just what they need to become ripe but not mushy, perfectly jade green without any hints of brown bruising. When I think they’re just about good, I like to flick off their little dry stem nubbin and take a look at what color it is underneath. If it’s bright green, I know it’s good to go. If the stem doesn’t want to budge, it means that it needs a bit more time. And if it’s gross and brown underneath, it’s basically time to cry, cut off the brown bits and make some sad not-quite-right guacamole.
Sometimes I think if I could have a mundane superpower – you know, always being on time, always being able to find a parking spot, or always knowing when things are about to go on sale – I would pick being able to tell if an avocado is perfectly ripe and blemish free. I think that would be pretty awesome. Then again, knowing when things are going to go on sale would be pretty awesome too! What would yours be?
Japanese Inspired Avocado Toast Recipe
makes 10-12 toasts
These toast are perfect when I have a sushi craving but also want avocado toast. I love a crunchy toast base and the roast-y saltiness of laver pairs perfectly with creamy avocado. The salty ikura are tiny pops of brightness and the sesame seeds add a bit of nuttiness. Seriously good!
- 1 avocado
- 10-12 thin slices of toast (I used a baguette)
- 1 handful baby arugula
- 6 pieces of laver/roasted seaweed
- 1-2 tablespoons ikura
- toasted white and black sesame seeds
- salt and pepper to taste
Place the avocado on a cutting board and cut lengthwise, in the middle carefully, rotating around the seed. Twist half of the avocado off and remove. Place the remaining half (with the pit) on a dish towel and carefully tap your knife into the pit so that it wedges itself in. Twist the knife and remove the pit. Place the avocado, cut side down on to your cutting board and peel off the skin. Cut into 10-12 thin slices.
Top slices of toast with arugula, half a piece of laver, 2 avocado slices, sesame seed and salt and pepper to taste. Enjoy!