Mexican Avocado Toast with Pico de Gallo

Method3 steps · about 10 min

1. 1

   Step 1: Halve and pit the 2 avocados. Scoop their flesh into a bowl, add the 1/2 tsp avocado salt and mash together.

   Uses 2 avocados · 1/2 tsp salt for avocado

2. 2

   Step 2: Make the complete Pico de Gallo: rinse the tomatoes (2), jalapeño and cilantro (15–20). Chop the 2 tomatoes, 1/2 onion, initially 1/2 jalapeño and 15–20 cilantro sprigs, keeping tender upper stems and discarding thick lower stems. Mix with the separate 1/2 tsp Pico salt and juice of initially 1/2 lime. Taste, then add more chopped pepper or lime juice from the reserved halves and a little extra Pico salt if needed. Reserve any unused pepper or lime.

   Uses 2 tomatoes · 1/2 onion · 1/2 jalapeño initially, then more from the remaining half to taste; reserve unused · 15–20 cilantro sprigs · Juice of 1/2 lime initially, then more from the remaining half to taste; reserve unused · 1/2 tsp initial salt for Pico de Gallo · Water for rinsing tomatoes, jalapeño and cilantro, as needed · Extra Pico de Gallo salt, to taste

3. 3

   Step 3: Toast the 3–4 bread slices. Spread each with mashed avocado from step 1; about half an avocado per slice is the source starting guide, adjusting to slice size. Top with freshly chopped Pico de Gallo from step 2 and serve immediately. Use as much of each prepared topping as needed and promptly refrigerate unused avocado or Pico rather than forcing all topping onto the toast.

   Uses 3–4 slices bread for toast · Prepared salted avocado: about half an avocado per slice; reserve unused · Prepared fresh Pico de Gallo, as needed; reserve unused