7 Days Fun of Clean RecipesDownload
1Apr, 19
Clean Food Love
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Quick & Easy Strawberry Avocado Toast

Hello Sweet Strawberry Season!

Nothing beats fresh, local strawberries. That said, most strawberries in the U.S. are grown in either California or Florida.
Our peak strawberry season is April-June.

Here in Utah, we’ve had good luck growing our own strawberries over the years.

The plants give us the sweetest, juiciest berries you’ve ever tasted, throughout the early Summer.Strawberries are packed with many vitamins, fiber, and high levels of antioxidants. In fact, they are in the top 20 fruits for best antioxidant capacity and also a good source of manganese and potassium.

About eight strawberries provides more vitamin C than an orange!

Strawberries are a sodium-free, fat-free, cholesterol-free, and low-calorie food.

We LOVE to add these beautiful little red berries to everything throughout the Springtime!Makes 2-3 servings


  • 1 large avocado
  • 1 tsp fresh squeezed lemon juice
  • 4 slices of Ezekiel bread, toasted
  • 1 tsp butter or ghee
  • 4 large eggs, beaten
  • 1 cup chopped strawberries
  • 1 Tbsp high quality balsamic vinegar
  • 2 Tbsp toasted pine nuts
  • 1 Tbsp chopped fresh basil, or parsley leaves
  • sea salt and fresh ground pepper, to your taste


Melt your butter/ghee in a skillet over medium heat. Add in your beaten eggs and cook stirring frequently for about 3-4 minutes, or until scrambled to your liking. Season with sea salt and pepper, then set aside.Meanwhile, mash avocado with a fork, and stir it up with a 1 teaspoon squeeze of fresh lemon juice to prevent it from browning.

In a small bowl combine your chopped strawberries and balsamic vinegar.

Divide mashed avocado equally between the 4 slices of toast, then top it with scrambled eggs and strawberries as shown.Sprinkle with toasted pine nuts and fresh chopped basil or parsley and enjoy immediately!


Enjoy and remember to tag me @CleanFoodCrush in your creations!  

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