The avocado has been growing in popularity for the last two years and the hype doesn’t appear to be dying down. Its rich, creamy, velvety texture and mild flavour make it a very versatile fruit that can be added to a number of savoury and sweet dishes. From simple guacamole to avocado chocolate cake, there are more and more avocado dishes appearing in recipe books and online.
Avocados are a great source of monounsaturated fat, which is said to lower so-called “bad” cholesterol, or low-density lipoprotein (LDL). They are also a source of vitamin E, which helps maintain healthy skin and eyes, and strengthens the immune system. Half an avocado counts as one of your 5-a-day.
Avocado on toast is increasing in popularity with many people sharing their photos of this brunch dish and using hashtags such as #avocadotoast and #avotoast. We thought we’d supercharge this dish even further by adding even more valuable nutrients to get you off to a great start in the morning.
Barley grass is high in vitamin A, which helps vision in dim light, contributes to healthy skin, and boosts the immune system. It contains other nutrients such as protein, iron, zinc and vitamin C, which are important in maintaining healthy bones and hair, and alleviate tiredness and fatigue. We’ve added it to this dish because not only will it give you a good nutrient boost in the morning, but its flavours are subtle and compliment this dish well, so it won’t detract from the classic brunch taste.
This recipe is super simple! If you already make avocado toast for breakfast, take a few extra minutes to add a few more flavours and you’ll notice the difference. Give it a try and let us know how you get on in the comments.
- 1/2 ripe avocado
- 1/2 tsp Rainforest Foods Barley Grass powder
- 20g feta cheese
- 1 tbsp fresh lemon juice
- 1 clove garlic
- Rapeseed oil
- Sea salt and black pepper
- 3 large mushrooms
- 1 slice of bread of choice- here I’ve used a gluten free ciabatta roll
- Pomegranate seeds to garnish
- To make the avocado mash, add the avocado, feta, barley grass powder and lemon juice into a mini food processor and blend until well combined. You could also do this by hand, but it would take a little bit longer.
- Season to taste with some sea salt and pepper.
- Heat a little rapeseed oil in a frying pan and crush in the garlic clove. Rinse and slice the mushrooms and add these into the pan. Cook the mushrooms over a medium heat until golden and bronzed.
- Toast the bread and top with the mashed avocado and then layer over your cooked mushrooms. Garnish with more salt and pepper and a sprinkling of pomegranate seeds.
Recipe by Charlotte Roberts, personal trainer and health, food & fitness blogger. You can check out her blog here.