Low Sodium Avocado Toast With Basil Pesto
Breakfast is the most important meal of the day. It is the meal where I will front load my calories, so that I can then burn those calories through exercise and activity during the day. I tend to favor high protein and savory breakfasts rather than sweet, and I love adding fresh veggies and herbs. So here is my low sodium Avocado Toast with Basil Pesto for you to add to your morning mix.
Breakfast Is The Most Important Meal Of The Day
Breakfast foods are often quite easily converted to low sodium. Most of the sodium in breakfast items center around baked items like pancakes or French toast. I have quite a few breakfast recipes for you to try: low sodium zucchini frittata, low sodium Shakshuka (Eggs in Purgatory), and Cuban Coffee and Tostones (Sweet Toasts).
I’ve also found a great low sodium pancake mix to keep in your pantry, Sturdiwheat low sodium pancake mix. If you utilize low sodium mixes like that, or choose low sodium bread options, you can keep pancakes, waffles, and French toast still part of your breakfast routine. Which brings us to my low sodium avocado toast.
What is Avocado Toast?
Avocado toast is a type of open sandwich made with mashed avocado and salt, pepper, and citric juice on toast. Many other ingredients may be used, such as poached eggs, salmon, strawberries, garlic and feta. According to Wikipedia: avocado on toast has surpassed the grilled cheese as the go-to easy-and-filling bread-based lunch.
This recipe is from my new low sodium cookbook and is featured in fantastic photos in the book. The photos in my cookbook are by an incredible photographer, Shea Evans. Please take a moment to check out his awesome work, either on his website or his Instagram channel.
The Recipe For Low Sodium Avocado Toast
This simple, but classic recipe is a great choice when you can't decide what to have for breakfast.
- 1/3 cup Basil Leaves loosely packed
- 1/4 cup Walnuts unsalted
- Lemon juice of
- 1/8 tsp Ground Black Pepper
- 1/8 tsp Garlic Powder
- 1 Tbsp Olive Oil extra virgin
- 1 Tbsp Hot Water
- 4 slices Crusty Whole Grain Bread
- 1 Avocado sliced
- 1/2 tsp Ground Black Pepper
- 1 tsp Olive Oil extra virgin for drizzle
- Microgreens for garnish
- Lemon Wedges for garnish
Add the basil, walnuts, lemon juice, black pepper, garlic powder, olive oil, and water to a blender or food processor.
Blend until smooth, with some nut pieces remaining for texture
Toast the bread to your taste
Divide the avocado slices evenly per toast slices
Spread 2 Tbsp of the pesto over the avocado slices. Add the microgreens to garnish and season with black pepper.
Drizzle with olive oil and lemon juice from the wedges and serve immediately
For ease, the pesto can be made ahead of time and stored in a covered container in the refrigerator. Pesto will keep for 2 -3 days in an air-tight container in the fridge.