Oh my god, you guys—spring happened yesterday in New York, and it was glorious.

I actually spent some time out of the apartment in the morning and worked in a coffee shop near a window. Then I took a nice walk home for lunch. There is something so visually pleasing about a nice salad on a real spring day. If you’ve been reading a while, you’ve likely noticed one of my favorite lunch combinations is salad and toast—avocado toast especially. Yesterday’s lunch reminded me to share a few of my favorite variations.

I like to start with a slice of sprouted grain bread (Ezekiel is my long-time fave), but you could use whatever works for you—whole wheat, gluten-free, matzo, a mini chickpea flour pancake, cauliflower bread…

Avocado toast 5 ways: 

• Plain, with a splash of lemon juice and sea salt
• With smoked salmon
• With a fried egg
• With chia seeds
• With hemp seeds

What’s your go-to lunch? Favorite avocado toast?