Kate's Cuisine

Nov 02 2017

Avocado Toast

Avocado on Rye Toast

I was born in the late 70s, a time when the Internet as we know it was still a distant dream for a bunch of tech guys trying to connect the entire world. So no, I’m not a Millennial. And while I do know a few that I absolutely adore, I have to admit that I’ve also been a bit snarky towards them on occasion. But when they start taking an interest in food, I start taking a bigger interest in them. And I’m very thankful for their Avocado Toast.

Yes, I realize people were likely smearing avocados on toast long before there was Instagram to post their pics to, but I think we can all agree that it was the Millennials that really made it a trend, filling our feeds with countless pics of gorgeous Avocado Toast. And now, I get to be those one of those people! And not only is Avocado Toast very pretty to look at, it’s also delicious and takes only a few minutes to pull together. So thanks, Millennials, for the delicious snack!


  • 1 large ripe avocado $0.80
  • Juice and zest of 1 lime $0.50
  • 1 shallot, finely diced $0.37
  • 1/4 cup corn, fresh or frozen and thawed $0.58
  • 1 tablespoon cilantro, finely chopped $0.10
  • Salt, to taste $0.01
  • Freshly ground black pepper, to taste $0.01
  • 2 pieces rye bread $0.32
  • 1 clove garlic, cut in half $0.01
  • 1 small tomato, diced $0.28
  • Crushed red pepper flakes, to taste $0.01
  • Olive oil, to taste $0.05

Total cost $3.04


1.) Using a fork, mash the avocado in a small bowl. Add the juice and zest of the lime, shallot, corn, and cilantro. Season with salt and pepper and stir to combine all ingredients.

2.) Toast the rye bread. After it’s been toasted but is still warm, rub the half of garlic onto the bread. Spoon the avocado mixture onto the bread and smooth it out. Add the diced tomato and crushed red pepper flakes. Drizzle everything with olive oil.

3.) Serve and enjoy!

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