Avocado toast

Varieties of avocado toast are almost endless. This version is topped with cherry tomatoes and basil. 

TAMMY LJUNGBLAD, KANSAS CITY STAR

Sept. 16 was National Guacamole Day, so we understand if you instinctively grabbed the bag of tortilla chips and started to dip.

But surely you know by now that slathering good-fat guacamole on a slice of whole-grain toast is far more fashionable?

Credit Gwyneth Paltrow’s devotion to avocado toast, a recipe for which she featured in her cookbook “It’s All Good” (2013), for turning the buttery fruit on bread into an A-list celebrity with its own day.

Perhaps because we were distracted by the Twitter chitter-chatter of an Australian real estate mogul calling out $19 avocado toast as the reason millennials could not afford to buy houses. Economists quickly started breaking it down and found his assertion more than a bit exaggerated.

But cultural food trend barometers like Eater are getting a little cranky about the “bourgeois” avo toast craze, calling it “the devil on toast.”

Avocado toast was in the news again when Time reported that data from Square found Americans are now spending $900,000 per month on avocado toast — a jump from $17,000 per month in 2014.

Despite its overexposure, it’s hard to hate a tasty, good-for-you option that works just as well for breakfast, lunch or dinner.

The only drawback? Square has found on average Americans are paying $6.78 per pop for avo toast in a restaurant. So making your own at home can keep more green in your wallet.

Probably not enough green for the down payment on a house, but maybe enough for an avolatte — yes, a latte served in a hallowed-out avocado skin.

And just to keep things interesting, this avo toast recipe includes variations worth exploring, like egg, bacon, tomato, salsa, radish, smoked salmon or strawberries.

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