An All Day, Every Day Sort of Thing

I LOVE AVOCADO.
This should just be established right off the bat. If you do not like avocado, I would first of all not recommend making this dish. Second of all, you're wrong and I would recommend that you check yourself.
AVOCADO IS THE BEST.
If you don't like Americanized guacamole, sushi in the form of California rolls, or Subway's Super-Food sandwiches, this does not mean you do not like avocado and I pity your limited awareness of its wonder.

These types of avocado, while still tolerable by an avocado lover such as myself, are not what makes avocado such a treat. These are mushy impostors which have probably been sitting out on the respective establishments' counters way too long. 

I eat avocado in many forms, but rarely will you find me enjoying an avocado pulverized to a consistency similar to pasty rice pudding. 

My mom makes a great avocado salsa, which consists of a variety of veggies like corn, onions, and bell peppers, and whole chunks of tasty avocado.
One of my favorite restaurants prepares a shockingly delectable avocado ice cream, topping it with paprika and a few pieces of popcorn.
Of all the avocado preparations in all the world, however, my favorite (at least for the time being) is the simple and easy avocado toast. One could argue that I would eat this four-ingredient meal all day, every day.

RECIPE:
2 Slices of your favorite hearty whole grain bread
1 Ripe (delicate in a hand's light squeeze) avocado
Manchego cheese, shaved or grated; enough to cover the surfaces of each slice of bread
2-3 t Kosher salt

Toast your bread. I like mine to border on medium-dark brown so that the crispness can support the weight of the toppings. Slightly dehydrated bread (simply from the toasting process) will also better contrast with the buttery moistness of the avocado.

Cut your avocado in half, remove the pit, and then use your knife to slice the avocado halves (within the skin) in a checkered pattern as seen below.

Prepare thin slices (or a small grated mound) of cheese. While my favorite to use for this dish is Manchego, feel free to use any firm cheese (I recommend a salty cheese like parmesan or white cheddar) of your choice. 

The first layer on your toast should be the cheese. Lay the slices or sprinkle your grated cheese in an even layer across each piece of toast.

Next, use a spoon to scoop out the chunks of avocado and "spread" (not smoosh) it on top of the cheese. Finally, sprinkle (to taste) the salt on top of each piece of toast.  I did not use all of the salt in this picture.

This dish takes about 5 minutes to prepare and, if you're me, about 2 seconds to eat. It is not only super quick and easy, but it keeps you full for hours and is absolutely delicious.

For a travel-capable version of this meal, simply put all of the avocado, cheese, and salt on one piece of toast and top with the other piece. Be prepared for your avocado to brown a little between the time you make the sandwich and the time you eat it, and know that it has nothing to do with the taste or sanitary value changing. If you're truly uncomfortable with the discoloration, you can submerge your avocado chunks in ice cold water before adding them to your sandwich. This will delay any browning for several hours.

If you looovvveee avocado like me, or if you've never had good avocado (I'm not kidding these are your only two options if I'm going to remain cordial), try this recipe! Fun, fast, and facile--what could be better?

Until your time again finds mine, 

Julia