Smashed Pea avocado Toast

I decided to up my avocado toast game with this version, inspired by the pea guacamole from ABC Kitchen in New York. Preserved lemons give the avocados and pea mixture a little zing, while the pickled onions and feta on top add heft and even more texture and flavor. Don’t let this sit out too long, or the bread will get soggy.

Makes 4 pieces

½ cup frozen peas, thawed (see note)

1 tsp pureed or finely chopped preserved lemon, or 1 small wedge of preserved or fresh lemon

1 TBSP rough-chopped parsley

pinch kosher salt

1 small, ripe avocado

1 tsp olive oil

1 slice bread

1 garlic clove

Garnishes: chopped parsley, crumbled feta, pickled red onion

Place the peas, preserved lemon, 2 teaspoons parsley and salt in a food processor and puree until just lightly chunky.

Peel and pit the avocado into a bowl and mash. Add the pea mixture to the avocado, and stir until combined. Taste, and add more salt if needed.

Brush the bread with some of the olive oil and toast until golden brown. Rub the toasted bread with the garlic clove, then spoon the avocado mixture on top. Drizzle the remaining olive oil on top, and top with the feta, the remaining parsley and pickled onion. Eat immediately. 

 Note: One of the best things I learned while cooking in restaurants was that everyone uses frozen peas, even in spring when fresh peas are available. So go ahead and use frozen peas here—they are delicious!