Doesn’t it seem like every cook and their mother has a recipe for avocado toast? And there’s a reason why . . . it’s so damn good. I used to be afraid of the fat in avocado, but I learned it’s the kind
of fat our bodies need. Once I got the clearance, I started making avocado toast all of the time, but I do it with a twist. Adding ricotta provides a nice creamy texture, which I balance out with the salt from the capers and the crunch from the sunflower seeds, which are a good source of vitamin E. The other thing I love about this open-face avocado sammie is the pretty factor. It looks so pretty on a plate, and because it tastes so fresh and clean, it makes you feel pretty, too. Huge bonus.