Amp Up Your Avocado Toast
Moving around from month to month is full of excitement and has lots of advantages, but it certainly can make meal prep and cooking a lot more difficult. Fortunately I see combing through the grocery store aisles when I first arrive in a country as an entertaining and educational adventure and I'm lucky that I've had some form of kitchen in every location during my last 8 months of travel. After paying $25 USD for a pretty basic avocado toast and small black coffee at a cafe in Stockholm last month, I decided I had to step up my nomadic kitchen game.
I don't like to leave behind a lot of leftover food/condiments/spices so I like to keep my meals pretty simple, though I have been traveling around with jars of turmeric, cinnamon, Himalayan salt and ground flaxseed! And there was that one time a bag of chia seeds exploded in my suitcase 2 months ago (I'm STILL trying to clean them all out)! This avocado toast recipe doesn't require any cooking and is wayyyyy cheaper than that one in Stockholm that should have been painted in gold for the price I paid.
Time: 15 minutes
What you need:
15-ounce can white beans, rinsed and drained
1 tablespoon of lemon juice
½ teaspoon sea salt or Himalayan salt
¼ teaspoon black pepper
½ teaspoon turmeric
4 slices of multigrain bread
1 small red onion, thinly sliced
1 cucumber, thinly sliced
2 avocados, pitted and sliced
What you do:
In a medium bowl, combine the beans, lemon juice, salt, pepper and turmeric. Mash the mixture with the back of a fork.
Place bread slices on a work surface and divide the mashed beans among them.
Top with the onion, cucumber, and avocado.
Serve with side salad if desired and enjoy!