By Kristy Del Coro
I don't know how it's possible but I'm still not tired of avocado toast. This version does make it a little more interesting though, by adding crisp radishes and actual pieces of fresh lemon. One word of advice - every ingredient is pretty intentional in this recipe for the best flavor so try not to leave anything out. And if you can find lemon oil in your supermarket or local gourmet food shop, that really takes this dish to another level but if not, just up the lemon zest and fresh basil. The flaky sea salt is key to bringing out all these flavors and the black pepper adds savory depth and some additional spice (radishes also add some spiciness).
4 medium red radishes, julienned
2 teaspoons lemon juice, divided
1 large ripe avocado, diced (~3/4 cup)
Zest from 1 medium lemon (~1 teaspoon + extra for garnish)
1/8 teaspoon fine sea salt
2 large slices sourdough bread, toasted (can be any bread as long as it has a good crust and won’t get soggy with toppings)
1 tablespoon halved lemon segments, skin and pith removed
5-6 large basil leaves, sliced into chiffonade (~1 Tbsp)
Flaky sea salt
Freshly ground black pepper
Lemon olive oil or extra virgin olive oil
Place julienned radish in a small bowl with 1 teaspoon lemon juice and enough cold water to cover radishes. Set aside.
In a separate small bowl, mash avocado with remaining teaspoon lemon juice, 1 teaspoon lemon zest, and fine sea salt until avocado is mostly smooth but still has some chunks. Check seasoning and adjust if necessary, to taste.
Drain radishes and transfer to a paper towel to remove any excess water.
Meanwhile, spread mashed avocado mix evenly onto the toasted bread and then top with the julienned radishes.
Divide lemon segments between each piece of bread and place randomly on top of each toast.
Sprinkle toasts all over with basil chiffonade, a pinch of flaky sea salt, freshly ground black pepper, drizzle of oil, and extra lemon zest.
Cut each piece of toast in half and serve immediately.