Avocado Toast with Aspargus Slaw & Spicy Lemon Dressing

Jul 13, 2015

blogger-image--941634294Growing up, my mother served us avocado on toast with Italian dressing as a breakfast side or snack. This was a favorite of mine, especially when the avocados came from my Aunt Lydia’s tree across town. So to see this childhood love become an actual restaurant trend is pretty cool (though you will pay $12 for it—say what?!!),

I usually eat my avocado toast with just plain sea salt or I serve it with salt, red pepper flakes, and lemon juice. It’s so tasty and simple. And after finishing my 10 day juice/life cleanse this week (success!), I was in dire need of a recipe that would kick up healthy fats and greens while not compromising on taste. I highly recommend this for a delicious healthy lunch. Plus the salad topping can be made in advance and served as a side for another meal. It’s a twofer!


15 asparagus stalks, ends removed and sliced thin diagonally (about 2 cups)
3 cups thinly sliced cabbage (I used savoy)
¼ cup grated carrots
2 tbs cilantro, minced

2 ripe avocados
4 slices of thick hearty bread
Juice of ½ lemon (approx 2-3 tbs)
1 garlic clove

¼ cup dried cranberries
5 tbs olive oil plus 3 tsp
¼ tsp sriracha sauce
Pinch of cayenne (optional)
1 tsp honey
1½ tsp salt
Black pepper to taste

Cutting board
Chopping knife
Sauté pan
Measuring cups/spoons
3 medium mixing bowls
Mixing spoons
Toaster or oven




If using the oven, preheat to 325ºF.

Drizzle 1 teaspoon of olive oil over the 4 pieces of bread. Take the garlic cloves and rub them all over each piece of bread, spreading the olive oil around. Set aside until ready to toast.




Heat 2 teaspoons of olive oil in the sauté pan over medium heat. Mince the garlic clove. Add the garlic to the warm pan and sauté for 30 seconds before adding the asparagus slices and salt and pepper to taste. Cook, stirring frequently for about 4-5 minutes. The asparagus should maintain their vibrant color and be just under al dente, slightly raw. Set aside to cool.




In one bowl add the cabbage, carrots, 1 tablespoon of minced cilantro and cranberries. Mix well. Set aside.

To make the dressing: whisk together lemon juice, honey, sriracha sauce, optional cayenne pepper, ½ teaspoon of salt, and 5 tablespoons of olive oil. Whisk well and adjust salt and pepper to your liking.

In the last bowl add the avocado flesh, remaining 1 tablespoon of minced cilantro, 1 teaspoon of salt and mush together with a fork. I like mine chunky, but make it the consistency you desire.

Add the bread to the oven or toaster. Let it toast in oven for 6-8 minutes or until slightly golden. Remove from oven to cool slightly.

Add the dressing to the asparagus slaw bowl. Toss to combine. Do not dress slaw until just ready to serve or it will wilt.

Spread the avocado mixture over the 4 prices of toast. Add a pile of the asparagus slaw to each toast. Serve and enjoy!! Xo










Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and owned a seasonal restaurant, Mamasa, in Costa Rica. When she is home in the U.S., Jamieson works as a personal chef and nanny, hence The Nanny Recipes. She is currently writing a cookbook that features her simple, easy, and delicious recipes to help parents feed the entire family.

Visit Jamieson Van Loan’s website at

Jamieson_van_Loan_headshot1Try Jamie’s other recipes:
Corn and Kale Quiche
Lemon Brownies
Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Meat Pies!
Tomato and Herb Baked Eggs
The Best Key Lime Pie Ever
Jalapeño Pineapple Sangria
Roasted Chickpea & Hearts of Palm Salad
Rosemary Maple Pork Chops
Hello Dolly!
Balsamic Strawberry Shortcake
Broccoli Slaw
Peach Strawberry Crumble Bars
Oatmeal Pancakes with Bananas Foster Compote




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