Coconut Avocado Toast
This coconut avocado toast uses coconut oil and a sprinkle of toasted coconut to breathe new life into avocado toast. The homemade multigrain bread doesn't hurt either!
Servings: 4 servings
Ingredients
- 4 slices multigrain bread toasted
- 4 teaspoons coconut oil
- 1 avocado peeled, pitted and thinly sliced
- 4 teaspoons coconut flakes toasted, instructions below
- Red pepper flakes for topping
- 1 lemon wedge
Instructions
- On each slice of toasted bread, spread 1 teaspoon coconut oil. Top each slice of bread with sliced avocado. Sprinkle 1 teaspoon coconut flakes on top of each, then sprinkle each with pinch of red pepper flakes. Finish with squeeze of lemon.
- *NOTE: To toast coconut flakes, heat small skillet over medium-high heat. Toast flakes in skillet, stirring often, about 3 to 5 minutes just until flakes begin to brown. Remove from heat.
Video
Notes
Adapted from Martha Stewart
Nutrition
Calories: 193kcal | Carbohydrates: 17g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 130mg | Potassium: 325mg | Fiber: 5g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 1mg