Avocado Toast with Spicy Pico de Gallo

Avocado Toast.

My latest obsession.

Skip the butter.
Skip the jam.

A perfectly ripe,
creamy avocado half
spread on toast.

Topped with a spoonful
of fresh pico de gallo
with a slight kick
and a dash of salt.

O M Geee!

When only using a half of an avocado, I’ve found a way to keep the other half fresh until the next day.  Leave the pit in and cover tightly with plastic wrap to keep out any bit of air that could touch it and turn it brown, then refrigerate.  I don’t refrigerate avocado before they are cut, but if you only eat half, I think it best to refrigerate the cut one.

Leaving the pit in is key too.  A friend whose son works in a restaurant that makes fresh guacamole shared this life-changing tip with me recently.  When making fresh guacamole, throw one of the pits in.  It keeps the guac from turning brown.  It really works!

How do you like your avocado toast?

Cheers & Hugs,
Jodi