Not your average Avocado toast - this one is my levelled-up go-to Avocado toast with all the toppings! Feta, sliced chilli, pickled shallot - the works!!
First, make the pickled shallot. Peel the shallot and slice it into thin rounds.
1 red shallot
Add the shallot to a small bowl or dish and pour over the red wine vinegar. Stir together and allow to sit for 10 minutes, while you make the rest of the recipe.
2 tbsp red wine vinegar
Slice the avocado in half. Remove the stone and scoop out the flesh. Place in a bowl.
1 large ripe, avocado
Add the lime juice, salt, and pepper and roughly mash the avocado with the back of a fork. I like a lumpy texture, but you can mash it for longer if you want it smoother.
Add 6-7 pickled shallot slices to each plate and serve. I like to serve with the rest of the shallot, so I can add a bit more whilst I'm eating.
Notes
Additions:
A drizzle of extra-virgin olive oil - I sometimes add this if my avocado isn't as soft and buttery as I like it.
Crispy chopped-up bacon pieces - one of Chris's favourite additions
Try rubbing the toasted bread with a the cut-side of half a clove of garlic. This imparts a nice garlicky flavour and a bit of a bruschetta feel.
Very thin slices of tomato. I like to go for yellow or green heritage tomatoes (yellow are quite mild-flavoured, green are a bit more tangy) if I have them in, or I'll sometimes use thin slices of red cherry tomatoes. Go with your favourite variety.
Nutritional information is approximate, per slice. Yes, I know, sounds like a lot, but avocados are high in calories (but incredibly delicious!!).