I woke up one morning really craving avocado toast, but also an urge to cook something cool. With that, I had an idea to create three different types of avocado toasts. This is the second one I made.

I got inspiration for this toast from the lox and cream cheese bagels that i had when I visited New York City. I topped the avocado toast with dill smoked salmon, creamy ricotta, fresh microgreens, and a drizzle of extra virgin olive oil. I also served this with a wedge of lemon on the side because I think having the fresh acidity half way through the toast gives an interesting change in flavors that makes the eating experience more exciting throughout.

This version of avocado toast was the most decadent and brought up thoughts of being served in an expensive cafe in an arts district.