Avocado Toast with Shrimp Salad

A Mexican-inspired fusion of flavor and healthy fats.

This recipe is based on Equinox Nutrition Pillar Ten — Eat Healthy Fats Daily — and was created by the culinary minds at the Tasting Table Test Kitchen.

Avocado Toast with Shrimp Salad
(Serves 2)
Recipe adapted from Dan Kluger, ABC Kitchen, New York City

Shrimp Salad Ingredients
8 ounces shrimp, peeled and deveined
1 bunch basil, plus ¼ cup thinly sliced into ribbons, divided
3 sprigs mint, plus ¼ cup thinly sliced into ribbons, divided
Half of one habanero pepper roughly chopped, plus ½ tsp. finely chopped, divided
2 tbsp. plus 1 tsp. kosher salt, divided
Peel of one lime
3 c. boiling water
Half of one yellow bell pepper, seeds removed, chopped into ¼-inch pieces
Half of one beefsteak tomato, chopped into ¼-inch pieces
1 tbsp. finely chopped Hungarian wax pepper
2 tbsp. freshly squeezed lime juice
2 tbsp. red wine vinegar
2 tsp. granulated sugar
1 tbsp. extra-virgin olive oil

Avocado Toast Ingredients
3 tbsp. extra-virgin olive oil, divided
2 slices of sourdough bread, cut into ¼-inch slices
2 avocados—halved, pitted, skin removed
2 tablespoons lime juice
¼ cup finely chopped cilantro
2 tsp. kosher salt
Zest of 1 lime
Coarse sea salt for sprinkling

Directions
1. In a medium heat-proof bowl, combine the shrimp, bunch of basil, 3 sprigs of mint, roughly chopped habanero pepper, salt and lime peel. Pour the boiling water into the bowl, and stir using a wooden spoon, then cover and let stand for 15 minutes. Drain the shrimp mixture in a colander. Transfer the shrimp to a cutting board and roughly chop. Discard the herbs.

2. In a medium bowl, combine the chopped shrimp, finely chopped habanero pepper, yellow bell pepper, beefsteak tomato, Hungarian wax pepper, lime juice, red wine vinegar, sugar, olive oil and 1 tsp. of salt and stir to combine. Top with ¼ cup sliced basil and ¼ cup sliced mint.

3. Heat a medium skillet over medium-high heat. Add 2 tbsp. of olive oil and the bread slices. Reduce the heat to medium and cook until the bread is golden, about 2 minutes. Add another 1 tbsp. of olive oil and turn the toast over. Sprinkle the top with salt and cook until the underside is golden, 1 minute longer. Remove from the pan and place each piece of toast on a plate.

4. In a small bowl, roughly mash the avocados, lime juice, cilantro and salt with a fork. Spread the avocado mash on top of the toast and top with shrimp salad. Sprinkle the lime zest and coarse sea salt over the shrimp and serve immediately.