There was a 0% chance I was going to make it through this week without including pickles in some form. Since I know there’s some pickle haters out there (please do not out yourselves to me because I will never speak to you again) I didn’t go over the top. A pickle pastry was contemplated but in my attempts to not alienate all my readers I kept things slightly more conventional.
Funny story about this recipe. Last Friday when I announced the link-up, Erin (the almond eater/my future bestie) who I am fairly certain hates me for forcing her to get creative, jokingly commented that she was going to smear avocado on some bread and call it healthy avocado toast.
At this point I had already decided I was going to make avocado toast for one of my recipes so naturally I had a moment that went somewhere along the lines of “dsfbeuiwterge uh oh is avocado toast not creative? profinanity, profanity…what the profanity should I make now?” Instead I texted Erin and she calmed my fears. How the tables have turned…
What this recipe lacks in creativity, it certainly makes up for in simplicity. A recipe made in under 2 minutes that requires 5 ingredients and no h-core equipment? I’m fairly certain that’s unheard of on THM. Simplicity ain’t my strong suit. But pickles are so you can definitely trust me on this one!
Serves: 6 pieces of toast
- 6 pieces gluten-free toast (I use Udi's Whole Grain)
- 1 avocado
- 1 garlic clove, minced
- 1 tsp dried dill weed
- 1 T pickle juice (optional but highly recommended)
- sea salt for sprinkling (do not omit, this is key)
- Toast bread to desired colour
- In a bowl, mash avocado.
- Add in garlic, dill weed and pickle juice. Stir to combine.
- Spread on toast and sprinkle each piece with sea salt.
Tell me if you’re a pickle fan! Don’t if you’re not…Do you ever attempt trickier recipes or do you prefer sticking to the simple ones?
*Don’t forget you have up till Friday to post your GREEN recipe to be included in The Great St. Patrick’s Day Green Link-Up!