celery toast

Move over avocado toast, there’s a new kid in town! Celery toast takes what we love about avocado toast—a thick layer of smashed avocado—and adds epic texture and crunch. Look out, because you’re gonna want to soak up the lemony-garlic marinade with an extra piece of crusty, gluten-free bread.

Yield 4 servings
Prep Time 15 minutes
Cook Time None
80:20

¼ cup olive oil

Juice of ½ lemon

1 large clove garlic, finely minced

2 tsp brown mustard

Pinch of Himalayan pink salt

Freshly ground black pepper, to taste

1½ cups finely chopped celery (about 3 large stalks)

½ cup finely chopped fennel (about ⅓ bulb fennel), fronds reserved for garnish

4 slices crusty, gluten-free bread, toasted

1 avocado, mashed

Red pepper flakes, to taste

1   In a medium bowl, whisk together the oil, lemon juice, garlic, mustard, salt, and pepper. Add the celery and fennel, and toss to combine.

2   Top each piece of toasted bread with a layer of mashed avocado. Pile about ¼ cup celery-fennel mixture on each piece, and sprinkle with red pepper flakes.

3   Leftover celery-fennel mixture can be refrigerated in an airtight glass container for up to 1 week.

variation

The celery-fennel mixture makes a great topper or addition to any salad. We especially love it over arugula, topped with avocado.

celery toast