What better way to celebrate toast (#toasttuesday!) then by loading some crispy gluten free toast with a fresh, flavourful and vibrant salad AND creamy avocado?!
I’ve teamed up with Little Northern Bakehouse to show you how toast can be the star of your meal! I wanted to showcase toast as a delicious savoury option, although, I’m still a huge fan of French Toast! Layering your toast with lots of vegetables can help prevent you from having a sugar crash and actually energizes you for the day ahead.
This toast hits all the notes I need: delicious for the belly, quick for the sake of time, vibrant for the eyes, and energizing for the soul. I see toast as the perfect vehicle for all the toppings and an opportunity for your creativity to go wild. This gluten free bread toasted up perfectly and was an excellent base for this colourful salad, the perfect toast topping!
Thinly slicing the vegetables and quickly marinating them in a slightly sweet and tangy mixture brings the flavours out and helps to let the veggies shine without too much being done to them. Using a mandolin can help so you don’t slice your fingers, and also makes the veggies as thing as possible. The avocado acts as a perfectly creamy addition to the toast, and how could you say no to avocado on toast?! Feel free to leave the jalapeño out if you’re not a fan of spicy things - it is still SO delicious!
This recipe says it will serve 2-3, but in the name of authenticity, I devoured this toast for breakfast and then ate the rest of the salad for lunch!
Quick Marinated Veggies and Avocado on Toast
Serves 2-3 // Vegan, Refined Sugar-Free, Gluten Free, Dairy Free - Salad is also Raw & Paleo
5 small rainbow carrots
1/2 small jalapeño pepper (omit if you don’t want the salad spicy)
2 Tbs apple cider vinegar
1 tsp maple syrup
1 Tbs avocado oil
Salt to taste
1 lemon, zested
2-3 slices of Gluten Free Bread
1 -2 Tbs mayonnaise, ghee, or vegan butter
Peel carrots, and using a mandolin on the thinnest setting, slice carrots, shallot and the jalapeño (if using). Add to a bowl and pour in apple cider vinegar and maple syrup. Sprinkle a little salt on it. Mix with a spoon and press down so that the veggies aren’t up the side of the bowl. Let it sit for 10minutes.
Meanwhile slice radishes with mandolin. After the 10minutes, add radishes, avocado oil and a little more salt and stir to cover. Let it marinate for another 10 minutes.
Toast your bread, and spread with a thin layer of mayonnaise, ghee, or vegan butter.
Slice avocados thinly cross-ways and pull the peel off. This should make circular avocado slices. You can always slice the avocado any way you want, I just liked the circle pattern going on!
Taste test salad and season with more salt if necessary.
Top toast with avocado slices, drained salad, and lemon zest. Enjoy!
Share your creations on Instagram by tagging @foodyfirst and using the hashtag #foodyfirst so I can see!
* Recipe adapted from the Spicy Marinated Vegetables and Sardines on Toast recipe by Bon Appetit.
*This post was lovingly sponsored by Little Northern Bakehouse. Thank you for supporting me so that I can keep doing the things I love!