Avocado Toast with Radish, Mint, and Coconut Mayonnaise

Dubbed “nature’s most beautifying superfood”, coconut has become a staple in my kitchen and daily routine.  In the mornings you’ll find me oil pulling with coconut oil – or adding a spoonful of my favorite Brooklyn-based coconut yogurt to my smoothies –  and at night you’ll find me winding down with a coconut butter ashwagandha “latte.”

Coconut is a superfood for so many reasons – it has potent antiviral, antifungal, and antimicrobial properties meaning it can help fight treat a wide variety of ailments, infections, sore throats, and even boost immunity. It’s also known for it’s ability to increase energy, lower cholesterol, help with weight loss, boost metabolism and much more. It even makes an incredible natural beauty treatment when used as a hydrator or makeup remover.

Already convinced I should be having coconut on the regular, I was so excited to check out the coconut kitchen cookbook  –  a collection of healthy-oriented, innovative (all coconut!) recipes by Meredith Baird. Meredith has put together beauty food recipes that are both approachable and refreshing like coconut water tonics spiked with with bulgarian rose and carrot ribbons with coconut almond satay. As an avocado toast addict, I had to make this one first but I can’t wait to try out the other recipes. The coconut mayo in this dish would be delicious on any sandwich!

Ingredients
Serves 2 - 4

• 2 – 4 slices of bread
  

• ¼ cup coconut mayonnaise
  

• Several pinches of sea salt (a flaky salt like Maldon® works best)
  

• ½ cup sliced radishes, optionally tossed with a little lemon juice and olive oil
  

• 1 avocado, diced
  

• Mint or basil microgreens
  

• Coconut Mayonnaise
  

• 1 cup young coconut meat
  

• ¼ cup coconut oil
  

• ¼ cup olive oil
  

• 2 teaspoons Dijon mustard
  

• 1 tablespoon lemon juice
  

• Generous pinch of sea salt
  

• Freshly ground pepper
  

Method

For the coconut mayo:
Blend all ingredients until smooth. Keeps well in the refrigerator for three to four days.

Note: You can try subbing the coconut meat/coconut oil with ¾ cup plain coconut yogurt and that should work out fine.

For the avocado toast:
Spread a few tablespoons of mayo on each bread slice. Add a few pinches of sea salt. Top with radishes, avocado, microgreens, and a few more pinches of sea salt.

Lily Kunin is the voice behind the NYC-based food blog Clean Food Dirty City. Inspired by the chefs in her family as well as her friends who are looking for easy recipes, her mission is to create food that is simple, clean, and flavorful.  Follow her blog on Instagram @cleanfooddirtycity.