Avocado-asparagus cauliflower toast

Keep to the green theme by topping with antioxidant-rich pistachios.

“Asparagus is particularly high in glutathione, a detoxifying compound that helps break down carcinogens and free radicals,” says Lauren Blake, RD, a Columbus, Ohio-based recipe developer and founder of Whole Living Lauren. “It also contains asparagine, a natural diuretic, which helps your body release excess fluids and salt. For this reason, this toast is especially beneficial the morning after an indulgent night out.”

Serves 1

This recipe is part of our meal prep series. Click here for the full plan.

Photography and styling by Julia Gartland


2 teaspoons olive oil
4 asparagus spears, cut into two-inch pieces
1 ripe avocado, pitted and skin-removed
½ lemon, juiced
Sea Salt
¼ cup fresh peas
2 tablespoons raw unsalted pistachios, chopped



In a skillet, heat the olive oil over medium-high heat. Add the asparagus and cook until tender, about five minutes; remove from heat and place in an airtight container.


In a small bowl, combine the avocado with lemon juice; season with salt and pepper and mash with a fork until smooth and creamy. Transfer avocado mixture to an airtight container.


Place peas, pistachios, and cauliflower toast in separate containers and store everything in the fridge.



Place the cauliflower toast in the toaster until warm. Spread the mashed avocado on the toast and top with asparagus, peas, and chopped pistachios.

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