After discovering that I have a milk allergy, I have been at a loss as to what to do for breakfast. Most of my previous options have always included some type of dairy, even if it was just the butter on my toast.
While I have always loved avocados, my primary use for them has mostly been guacamole. These days, I just love them on toast in the mornings! To get more flavour without too much fuss, I love topping my avocado toast with quick pickled onions. And by quick I mean without preparing and cooking a brine!
Slice or dice an onion whichever way you like it and put into a bowl. Simply pour vinegar over the cut onions to cover them completely and let sit for at least 15 minutes, preferably 30 minutes.
Letting the onions soak in the vinegar will take away the sharp flavour and also soften them a little. Think of it as a cross between raw and pickled onions.
You can keep the leftovers in the fridge, just keep in mind that the longer it stays, the softer the onions will become.
Once you have finished the onions, don’t throw out the vinegar. It has now absorbed the flavour of the onion and is great for use in your salad dressing!
To make the toast, scoop out the flesh of the avocado onto your toast. I like to mash it lightly with a fork and spread it all over because I find it enhances the creaminess but you can also cut the flesh into neat slices for a more polished look.
Top the avocado with the onion slices and sprinkle with some salt. I like to use the Herbamare Spicy Sea Salt for an extra little kick.