A Simple Pantry Staple Elevates This Protein-Packed Avocado Toast

“As a millennial, I grew up during the rise of avocado toast,” writes registered dietician and culinary creator Kylie Sakaida in her book So Easy So Good: Delicious Recipes and Expert Tips for Balanced Eating. “But to be honest with you, I never completely understood the hype because I always felt hungry again five minutes after eating it…until I came up with my own higher-protein avocado toast.”

But how exactly does she obtain that protein boost? With a simple ingredient you’ve almost-definitely got tucked amongst your canned vegetables: white beans. “A satisfying twist on the classic, this breakfast combines the creamy richness of heart-healthy avocado with the protein-and fiber-packed goodness of cannelini beans.”

Not only will you enjoy those tasty nutrients, Sakaida also says the silky texture of beans mashed with avo are out of this world: “Combining the two creates a velvety spread that serves as the perfect base for a bed of peppery arugula, juicy cherry tomatoes, and a drizzle of sweet and tangy balsamic glaze.” The best news? The recipe calls for canned beans, so you won’t have to remember the pesky overnight soak required of the dried stuff.

Ingredients

• 1 large avocado, halved and pitted
• 1 (15-ounce) can white beans, drained and rinsed
• 1 tablespoon fresh lemon juice
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 2 slices bread, toasted (I love seeded wheat)
• 2 cups baby arugula
• 2⁄3 cup cherry tomatoes, halved
• 1⁄4 cup crumbled feta cheese
• Extra-virgin olive oil, for drizzling
• Balsamic glaze, for drizzling
• Red pepper flakes, for sprinkling

Instructions

1. Scoop the avocado into a large bowl and add the beans. Use a fork or a potato masher to mash the white beans and avocado until smooth. Season with the lemon juice, salt, and a few twists of black pepper and mix until combined.
2. On a clean work surface, place the pieces of toast. Dividing evenly, spread (and pile high!) the avocado mash on the toast. Top with the arugula, cherry tomatoes, and feta. Drizzle each slice with olive oil and balsamic glaze, and finish with a sprinkle of pepper flakes.

Excerpted from So Easy So Good: Delicious Recipes and Expert Tips for Balanced Eating. Copyright © 2025 Kylie Sakaida. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.