Spiraled Avocado Toast


From Vessel Kitchen and Five Seeds, to Harvest and Deer Valley Café, avocado toast has become the siren of Park City, calling bikers, natives, hipsters and foodies from all across the country, lulling her devotees into an obsession with some of our best eateries, until we are all her brunching devotees.

It was in just such an eatery that, I too was inspired by the hombre green goddess. Her many hues teasing my curiosities, igniting my imagination, sending me searching, wondering, if she was capable of taking any new forms, when I discovered one of my favorite iterations yet; spiraled avocado toast. A layered and blossomed crown for the enchantress herself, and one of my favorite make-at-home spins on a town favorite.

How to make it

1 ripe avocado
1 English muffin, sliced in half
1/4 lemon
Cracked pepper
Course sea salt


Spiraled Avocado Toast Step 1

Step 1: Open your avocado lengthwise, remove the pit and use a spoon to gently hull out the filling.

Spiraled Avocado Toast Step 2

Step 2: Using your knife, slice the avocado pit-side down, making small narrow horizontal slices the length of each half. Hint: If we were measuring, we would say each slice is no more than 1/16”.

Spiraled Avocado Toast Step 3

Step 3: Using your fingers, gently spread the slices of each half until your avocado is stretched across your cutting board, each slice lying on the slice before it like a set of fallen dominos.

Step 4: Toast your English muffin.

Spiraled Avocado Toast Step 4

Step 5: While your English Muffin is toasting, begin to wrap your stretched-out slices into a circle, making sure each slice remains connected to the next, making it as small or wide as you like.

Spiraled Avocado Toast Step 5

Step 6: Gently push the outer edges of the circled avocado flat to bloom your spiral and expose the hombre greens of the avocado.

Spiraled Avocado Toast Step 6
Step 7: Using a spatula, lift and slide your avocado spiral off the cutting board and onto each half of your English muffin.

Spiraled Avocado Toast Step 7

Step 8: Finish with a pinch of cracked pepper, a drizzle of fresh lemon and a few sprinkles of course sea salt.



About Author

Casey Lane is a Southern California transplant based in Park City where she is a freelance writer with over 12 years experience in the restaurant industry. When she's not typing up witty food metaphors or personifying her meals she is a home chef, skier, avid mountain biker, and spin instructor who seems to constantly be reorganizing different nooks and crannies of her home. She is mom to two cats and one tiny pup who is also the star of her LGBT children's books, Lucky Love. Follow her adventures in words and woods @bycaseylane.

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