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The Next Avocado Toast Is Here—Are You Brave Enough To Try it?

Author:

Liz Moody

December 07, 2018

Author & Podcaster

By Liz Moody

Author & Podcaster

Liz Moody is the host of the top-rated The Liz Moody Podcast, author of bestselling books "100 Ways to Change Your Life," "Healthier Together: Recipes for Two—Nourish Your Body, Nourish Your Relationships," and "Glow Pops," and a popular online content creator who has helped millions of people transform their lives. A regular speaker, panelist, and podcast guest, Liz shares her own deeply personal anxiety journey that led her to where she is now as well as actionable, fun, and science-based ways for everyone to live their best lives.

Photo by Darren Muir / Stocksy

December 07, 2018

If you're looking for a new way to incorporate the myriad health benefits of avocado into your life, look no further than the avocado burger, one of the most popular menu items at the buzzy Brooklyn restaurant Avocaderia. The avocado "bun" uses the famous fruit in lieu of traditional carbs or lettuce wraps to make a mitochondria-nourishing, keto-friendly meal. While the founders, Alessandro Biggi, Francesco Brachetti, and Alberto Gramigni, admit that the avocado burger was designed first for photos and second for consumption, the creamy, neutral flavor of avocado pairs perfectly with a variety of fillings, and the burger is a fun alternative to staples like avocado egg boats or avocado toast (not to mention a great option for gluten-free folks).

In this recipe, excerpted from the Avocaderia cookbook, they pair the bun with a creamy, herbaceous dressing, umami-packed smoked salmon, and a zesty lime drizzle. With crunchy radish layered in, it's shockingly satisfying. A word of advice: "Use the better-looking avocado half as the top 'bun,'" say the founders and cookbook authors. "To make the bottom 'bun' more stable when plated, just cut a thin slice from the rounded side so it sits flat. We recommend tackling this with a fork and knife, but if you're feeling brave, go at it with your hands—and don't forget to take plenty of pictures!"

Avocado Burger

Serves 2

Ingredients

2 avocados, pitted and peeled
¼ cup Yogurt & Fresh Herbs dressing (see below)
1 cup loosely packed arugula, plus more for serving
3 ounces smoked salmon
A few thin slices watermelon radish (or other radish)
2 teaspoons Lime Citronette dressing (see below)
Olive oil, for drizzling
Black sesame seeds, for sprinkling

Method

Place an avocado half, cut-side up, on each of two serving plates, and fill the cavity in each with the yogurt dressing.
Top with the arugula, salmon, and radish. Drizzle with the citronette dressing and top with the remaining avocado halves.
Drizzle with olive oil and sprinkle with sesame seeds.

Yogurt and Fresh Herbs

We use this simple, rich yogurt mixture as a spread or dressing on our salads and in soups and main dishes. If you want a more salad-dressing-like consistency, just add water, 1 tablespoon at a time. For a tzatziki-style flavor, stir in some grated cucumbers and garlic.

Makes 1½ cups

Ingredients

1 cup plus 2 tablespoons plain Greek yogurt, or nondairy yogurt of choice
2½ tablespoons infused olive oil from Olive Oil & Herb dressing (see below)
2 teaspoons salt

Method

In a bowl, combine the yogurt, dressing, salt, and ¼ cup water, and whisk until combined. Store in a resealable container in the refrigerator for up to 5 days.

Photo by Henry Hargreaves / Contributor

Olive Oil & Herb Dressing

Infusing warm olive oil with herbs is easy and is a great flavor booster. We use it in our Yogurt & Fresh Herbs dressing (above), and it's perfect as a replacement for plain olive oil in most recipes, like roasted vegetables and meats.

Makes 1⅓ cups

Ingredients

2 cups olive oil
2 tablespoons fresh mint leaves
2 tablespoons fresh thyme leaves
2 tablespoons fresh rosemary

Method

In a large pot, heat the olive oil over medium heat until hot but not smoking. Remove from the heat and submerge the mint, thyme, and rosemary in the oil; let cool to room temperature.
Using an immersion blender, blend the oil and herbs for 15 to 20 seconds, then strain out the herbs and store the infused oil in a resealable container in the refrigerator for up to 1 week.

Lime Citronette

It's true that the ratio for salad dressing is typically 3 parts oil to 1 part acid, but we tweak ours closer to 4 parts oil to 1 part acid for a less acidic, more balanced flavor. Adding xanthan gum—a natural food additive that can be found in the baking section of most grocery stores or online—helps stabilize the emulsion of olive oil and lime juice, giving the dressing its light, velvety texture (but it's optional if you don't have it on hand).

Makes about 1½ cups

Ingredients

¼ cup fresh lime juice (from about 10 limes)
1 tablespoon salt
⅛ teaspoon xanthan gum (optional)
1 cup olive oil

Method

In a blender, combine the lime juice, salt, xanthan gum (if using), and ¼ cup water, and blend on high speed until combined, about 20 seconds.
With the motor running, stream in the olive oil until combined, about 20 seconds.
Store the dressing in resealable containers in the refrigerator for up to 1 week.