Avocado Toast isn’t just a trend anymore, it’s a lifestyle. Ok- maybe we’re being just the slightest bit facetious, but Avocado Toast really does seem to be sticking around for the long haul; Not that we’re complaining. We LOVE avocados because they provide so many beauty benefits, like healthy fat to fight inflammation and moisturizing properties for shiny hair and glowing skin. While Avocado Toast is great when we’re pressed for time, sometimes we want an open faced sandwich with a bit more umph. For her third act (Check out the outstanding first and second recipes), Lily Kunin of Clean Food Dirty City invites us to a chic Upper West Side apartment to make us an elevated Green Toast; complete with white beans to round out the flavor, and super fresh greens. Get the recipe below.
Green toastServes 2
- 1 – 2 tablespoons Olive Oil
- 2 cloves of Garlic, sliced
- Red Pepper Flakes
- 1 can of Cannellini or White Beans, rinsed and drained
- 1/2 cup Peas
- Water Spinach or Greens
- Pink Salt and Freshly Ground Black Pepper
- 1 Avocado, sliced
- Kite Hill Ricotta (optional)
- 2 – 4 Pasture Raised Eggs, soft boiled
- 4 slices of Gluten Free Bread, toasted
Heat a medium skillet over medium heat. Heat a tablespoon of oil until it shimmers. Add garlic and a pinch of red pepper flakes and sauté until the garlic starts to turn golden, about 1 minute. Add beans and continue to cook until the beans start to turn golden as well, adding more olive oil as needed, about 3 – 5 minutes.
Add the peas and greens and sauté until bright green and just wilted. Season with salt and pepper to taste.
Top toast with beans and greens mixture, along with a few slices of avocado, crumbed ricotta, and a soft boiled egg.
Special thanks to Lily Kunin!
Photo by Sally Griffiths
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