Lifestyle
Avocado toast with mayo, feta and fresh veggies
Layers of creamy avocado mayo, crisp vegetables, and salty feta on toasted seed bread make for an easy weekday breakfast option.
This easy breakfast starts with a quick-to-make avo mayo. Instead of smashing avocado onto bread, you blitz it with vinegar, garlic, and oil until it turns smooth and creamy. It spreads easily and gives you that rich avocado flavour. Toasted seed bread, fresh vegetables tossed with mint, and a crumble of feta tie everything together. Recipe compliments of The South African Avocado Growers’ Association.
Prep: 20 minutes | Servings: 6
Ingredients
For the avo mayo
- 1 avocado, chopped
- 15 ml (1 tbsp) white wine vinegar
- pinch garlic powder
- 30 ml (2 tbsp) avocado or olive oil + an extra splash
- Salt and pepper
For the toast
- 6 slices seed bread, toasted
- handful mint, chopped
- 500 ml (2 cups) fresh veggies, trimmed
- 1-2 avocados, cut to your liking
- 60 ml (¼ cup) feta, crumbled
- Handful baby leaves or extra mint
Method
- Place the avocado, vinegar, garlic powder and oil in a blender and blitz until smooth and creamy. Season with salt and pepper.
- Spread a generous layer of avo mayo onto each slice of toasted seed bread.
- Toss the fresh vegetables with the chopped mint and a splash of oil. Season lightly.
- Arrange the vegetables over the toast and top with sliced avocado.
- Finish with crumbled feta and a handful of baby leaves or extra mint. Serve immediately.
