Let's start with the simplest avocado toast recipe. Whole-grain bread is full of heart-healthy fiber, while olive oil adds to the ticker-friendly properties of the avocado. This recipe will leave you energized and satisfied for hours.

Ingredients
2 slices whole-grain bread, toasted
1 avocado, sliced
1 tablespoon olive oil
1 teaspoon fresh lemon juice
Kosher salt
1/8 teaspoon red pepper flakes

Directions
Top the bread with the avocado. Mash the avocado lightly with a fork. Drizzle with oil and lemon juice. Sprinkle with 1/2 teaspoon salt and the red pepper.

Image and recipe via RealSimple

This colorful spin on avocado toast will look great in your Instagram feed. To boot, mangoes add a sweet, juicy punch, as well as extra iron, potassium, magnesium, fiber and vitamins A and C. And the crunchy radicchio is no slouch either. Research suggests this vitamin-rich cabbage cousin may aid digestion and help you get a better night's sleep.

Ingredients
1 avocado, mashed with 1 tablespoon fresh lemon juice
1 mango, cubed
2 to 4 large slices of toast
Pinch of salt and pepper
1 teaspoon radicchio, finely chopped
Optional: drizzle of extra-virgin olive oil or lemon juice to serve

Directions
Toast bread, and set aside. Mash the avocado with lemon juice, and add salt and pepper to taste. Cut the mango into cubes and cut the radicchio into thin slices. Spread the avocado mixture onto the toast and top with the mango followed by the radicchio. Drizzle with olive oil and a squeeze of lemon.

Image and recipe via lunchboxbunch.com

If you want to make a meal out of your avocado toast -- or simply make it a little more carnivore-friendly -- add lean, grilled steak for a flavorful, iron- and protein-packed topping. Ingredients like garlic, green onion, cilantro and jalapeno peppers boost the flavor profile, while adding to the dish's vitamin and minerals. Your mouth won't know what hit it.

Ingredients
8 ounces flank steak
2 teaspoons olive oil
Black pepper and kosher salt, to taste
1 large, ripe avocado
1 green onion, thinly sliced
1/2 fresh jalapeno, minced
1 teaspoon lemon juice
Handful of fresh cilantro leaves
2 large slices thick-cut sourdough toast
2 teaspoons olive oil
1 clove garlic

Directions
Let the flank steak reach room temperature while heating your pan on medium heat. Rub the steak with two tablespoons of olive oil, salt and pepper, and place in your pan. Cook four minutes until the first side is browned. Then, flip and cook the other side for four minutes. Transfer the steak to a cutting board to rest for 10 minutes while you assemble the avocado mixture.

Chop the jalapenos and green onions, and mash with the avocado, salt and pepper in a small bowl. Drizzle the sourdough bread with olive oil, and rub with a raw clove of garlic. Toast until golden brown. Slice the steak against the grain. Top toasted sourdough bread with avocado mixture, chopped cilantro and the sliced steak.

Image and recipe via heathercristo.com

This hearty breakfast avocado toast recipe is a fresh take on plain ol' bacon and eggs. It boasts a mix of carbohydrates, fats and protein that will keep you satiated until your next meal. Arugula gives it a peppery bite while adding vitamins, B, C and folate.

Ingredients
1/2 small avocado, mashed
1 slice whole-wheat bread, toasted
Pinch of ground pepper
1/2 cup arugula 1 slice bacon
1/2 teaspoon extra-virgin olive oil
1 large egg

Directions
Spread the avocado on toast, and season with pepper. Top with arugula. Cook bacon in a small nonstick skillet over medium heat until crisp, two to four minutes. Drain on a paper towel-lined plate. Heat oil in the pan over medium heat, and add the cracked egg. Reduce heat to medium-low, and cook five to seven minutes for a soft-set yolk. Top the toast with the egg and crumbled bacon.

Image and recipe via eatingwell.com

Whether you're looking to beef up a boring salad or put a twist on avocado toast, this recipe has you covered. You can feel good about loading up on nutrient-dense greens, as well as the almonds, which add more than 20 percent of your daily supply of essential vitamins and minerals. A sprinkle of feta cheese ties the whole thing together with a salty bite.

Ingredients
4 slices whole-grain or whole wheat bread
2 tablespoons sliced skin-on almonds
1 tablespoon white wine vinegar
Juice and zest of 1/2 orange plus other half reserved
1 tablespoon extra-virgin olive oil
Kosher salt
1 large avocado, halved, pitted, scooped and quartered
5 ounces baby arugula (about 8 cups)
1/3 cup crumbled feta cheese
5 radishes, very thinly sliced

Directions
Preheat the oven to 350 degrees F. Place the bread and almonds on a baking sheet, and bake until the bread is toasted and crunchy and the almonds are golden, approximately 10 minutes. Set aside to cool.

Combine the vinegar, orange juice, zest, olive oil, salt and pepper in a jar. Shake until emulsified.

Put an avocado quarter on each slice of toast, and mash the avocado with a fork to cover the surface of the bread. Quarter each piece of toast, and arrange the pieces on four plates with the points facing out to make a square.

Toss the arugula, toasted almonds, feta, radishes and vinaigrette in a medium bowl. Season to taste. Top each avocado toast square with a mound of salad. Quarter the remaining orange half, and garnish each salad with a piece.

Image and recipe via foodnetwork.com