Yes, I too hopped on the avocado toast train long ago, and while I think a barebones version of crushed avocado with lemon or lime and flaky sea salt makes a pretty perfect breakfast, when I’m looking at lunch, I want more for my toast. To find it I turn to two things I almost always have on hand: broccoli sprouts (because if broccoli is good for you, then broccoli sprouts are basically buds of life) and kimchi (because it’s a versatile condiment that can hang out in your fridge for a while and not get scary). Kimchi is also a probiotic which means it’s makes things happy in your gut, and a girl with a happy gut is a happy girl.
If you’re worried about the effort and time it takes to make kimchi, don’t. You can buy it in lots of grocery stores and many towns have an Asian market of some scale. If I can find it in Eastern North Carolina, you can find it where you are I’m sure.
4 slices whole grain bread
1 large or two small ripe avocados
Heaping ½ cup kimchi with some juice
Heaping ½ cup broccoli sprouts
While you toast your bread, use a fork to smash the flesh of the avocado with the lemon juice and salt. Chop the kimchi finely making sure you reserve some of the juice. Spread the kimchi on top of the avocado and finish with the broccoli sprouts, a sprinkle of salt and a drizzle of kimchi juice. Eat it soon so you don’t end up with soggy toasts.