When the shelf holds only oil, dinner comes together from pantry and produce. Garlicky toast and a simple salad dressed with your best avocado oil make a light, fast meal that lets the oil shine.

Serves 2. 15 minutes, 12 at the stove.

About 210 calories a serving, 6 g protein, 34 g carbohydrate, 5 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F (200°C). While it comes to temperature, mince 4 cloves garlic and place them in a small bowl with 2 tablespoons of the avocado oil, a pinch of salt, and a small grind of pepper.
2. Arrange 4 thick slices of bread on a baking sheet and brush the top of each slice with the garlic oil. Toast until golden and crisp, about five minutes.5 min
3. While the bread toasts, toss 2 large handfuls of salad greens with the remaining 1 tablespoon of avocado oil, a pinch of salt, and pepper until well coated.
4. Plate the warm toast and fresh salad, and serve at once.

Note Swap the greens for sliced tomato and cucumber if you have them. Leftover toast keeps, wrapped, for lunch tomorrow. Serve with any cheese from the fridge or a soft egg on top to make the meal more filling.