Not-your-average avocado and peas on toast

A real treat of late has been the ‘ripe and ready’ avocados from Food Lover’s Market. I’ve bought them a few times over the past few weeks, and know that I can trust that I can buy them, take them home and eat immediately.

During our recent grocery shop, along with the avos, a jar of Pesto Princess Thai Pesto caught my eye. With cashews and coriander, it sounded downright delicious as is – even though I had no plans of a dish to use it in.

I then started compiling a ‘green’ dish in my head – inspired by a friend’s pea dip she once made, I combined a few of my favourite green things in a bowl, smeared on a slice of toasted rye – and it was heavenly.

Fresh, earthy peas with creamy avocado, bound together with the amazing pesto – I topped it with slivers of tomato and little nuggets of goat’s cheese. I won’t admit how many times I’ve eaten this in 7 days – for breakfast, lunch, a snack – I can’t see how this delicious combination could be bad for you.

This is mostly a ‘make it to taste’ recipe, but I’ve included rough guidelines below. Feel free to adjust quantities, as always, to your preference.

Serves 1, generously


2 slices toasted sourdough or rye bread
1/4 cup cooked, cooles peas or pets pois
1 avocado
1 heaped tsp Pesto Princess Thai Pesto
6 thin slices of tomato
1 tbsp crumled chevin (soft goat’s cheese)
salt and pepper to taste


Place the peas in a bowl and roughly mash with a fork. Add the avocado, pesto, salt and pepper to taste, and mash until evenly combined. Divide between the two slices of sourdough, top with the tomato slices and chevin. Devour.

To view more posts in the ‘healthy habits’ series, click here.

All ingredients provided by :

Images taken with a Canon EOS 600D from

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A night at Old Mac Daddy in Elgin
Not-your-average avocado and peas on toast