Toast-less Avocado Toast: The Paleo Version

Food fads both fascinate and frustrate me. Being one who loves to learn anything new in the kitchen—whether it be a new taste for something or a new technique—I'm open to most (most, mind you) anything.

And so when I hear that such-and-such is so flipping good, and I see blog posts and magazine articles singing its praises, and menu after menu offering said food, I usually will give it a try. See my post on grain bowls as an example...

What frustrates me, on the other hand, is when something in the food world just gets OVERDONE. Like, there is nothing else. I see this with ingredients, flavors, techniques.

Take the word "umami," for instance. The word "umami" was first used by Kikunae Ikeda in 1908. 1908!!! But it is used now as if it is the newest and most insanely incredible taste that has ever been discovered. If I hear or read the word "umami" one more time, I'm going to take my bottle of coconut aminos and throw it out the window! (Although I do encourage you to read the "Umami" Wikipedia article for a rather fascinating explanation of its meaning.)

So when I keep reading articles about entire restaurants being dedicated to this whole avocado toast craze??? I admit, I've been rolling my eyes. Really? All you serve is toast with avocado schmeared on top and sprinkled with random crap? I mean, come on.

And then, one day last week I had nothing to eat in the kitchen except a perfectly ripe avocado...

So, this is what happened:

Avocado. Fresh squirt of lime juice. Sprinkle of toasted hazelnuts. Drizzle of olive oil. Salt. Pepper.

My brain's response after my first dreamy, creamy bite from my spoon: DEAR GOD, THANK YOU FOR THIS FOOD.

What was I eating? I was eating a toast-less version of avocado toast, and it was divine.