Avocado Toast with Corn Salsa
A quick, flavorful avocado toast topped with a zesty charred corn salsa. High in fiber, loaded with good fats, and plant-based protein, this gluten-free toast is perfect for breakfast, lunch, or a healthy snack.
Equipment
- 1 small mixing bowl
- 1 Toaster or toaster oven
- 1 knife (for slicing avocado)
- 1 cutting board
- 1 spoon or spatula (for mixing salsa)
Ingredients
- 4 slices Udi’s gluten-free bread
- 2 ripe avocados sliced
- ½ cup charred corn fresh, grilled, or frozen
- 1 cup pico de gallo store-bought or homemade
- ¼ cup fresh cilantro chopped
- Optional garnish: fresh cilantro sprigs
- Optional garnish: sliced jalapeños
Instructions
- Prepare the Charred Corn Salsa: Begin by combining the charred corn, pico de gallo, and chopped fresh cilantro in a medium-sized mixing bowl. Use a spoon or spatula to gently fold the ingredients together until they are evenly incorporated. This allows the flavors to meld, with the smoky sweetness of the corn complementing the tangy freshness of the pico de gallo. Set the mixture aside at room temperature so it’s ready for assembly.
- Toast the Bread to Perfection: Take your slices of gluten-free bread and place them in a toaster or toaster oven. Toast until golden brown and slightly crisp, adjusting the level of toasting to your personal preference. The goal is a sturdy base that will hold the avocado and salsa without becoming soggy. Once toasted, transfer the bread to a clean cutting board or plate.
- Slice and Prepare the Avocados: Carefully cut the avocados in half lengthwise, remove the pit, and peel off the skin. Using a sharp knife, slice the avocado into thin, even pieces. For a creamier texture, you can slightly mash the slices with the back of a fork, but leave some intact slices for visual appeal and texture variation.
- Layer the Avocado on Toast: Place the avocado slices evenly over each toasted bread slice. Start by arranging the slices in a single layer to cover the entire surface of the toast. Gently press the slices down to help them adhere to the toast, creating a stable base for the toppings. Ensure each slice has enough avocado to provide richness and healthy fats in every bite.
- Add the Charred Corn Salsa Topping: Spoon a generous portion of the prepared charred corn salsa directly onto the avocado layer. Spread it evenly across the toast, ensuring each bite will have a balanced mix of corn, pico de gallo, and cilantro. The colorful combination of ingredients will not only enhance the flavor but also create a visually appealing presentation.
- Garnish and Add Optional Heat: For an extra pop of freshness, sprinkle a few whole cilantro leaves over the top of the salsa. If you enjoy a hint of spice, add thinly sliced jalapeños evenly across the toast. This optional step allows you to customize the heat level while adding additional texture and flavor.
- Serve and Enjoy Immediately: Place the prepared avocado toasts on a serving platter or individual plates. Serve immediately to enjoy the contrast of warm, crispy toast with creamy avocado and cool, vibrant salsa. These toasts are perfect for a quick breakfast, a healthy lunch, or a satisfying snack anytime during the day.
Notes
- Use ripe, creamy avocados for the best texture and flavor; underripe avocados will be hard and lack richness.
- Charred corn can be fresh, grilled, or frozen; roasting or grilling enhances the sweetness and adds a smoky depth.
- Gluten-free bread varieties vary in texture; choose a sturdy loaf that can hold toppings without becoming soggy.
- Pico de gallo can be homemade or store-bought; adjust the spiciness and seasoning to your preference.
- Customize heat by adding sliced jalapeños or a dash of chili flakes.
- Serve immediately after assembling for the perfect balance of crispy toast and creamy avocado.
