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

Trade your standard condiments for ones that pack more exotic flavors. Tahini, a Middle Eastern condiment made of sesame seeds, lends creamy texture and a nutty flavor as well as protein, calcium, manganese and omega-3 and 6 fatty acids. Homemade pesto brightens up the dish with an herbaceous punch.

Ingredients
Avocado Toast 2 Slices Bread of Choice
1 Avocado
Tahini
Black Pepper
Red Pepper Flakes
Pesto
1 cup herbs, packed - half parsley, half cilantro (or any herbs of your choice)
1/3 cup extra virgin olive oil
Juice from 1/2 a Lime
1/4 Tsp Pepper
Salt, to taste

Directions
Start by preparing the pesto. Combine all pesto ingredients in a food processor, and blend until smooth. The sauce should be thin enough to drizzle. Taste, and adjust seasoning accordingly. Toast bread until both sides are golden brown. Cut avocado in half, and remove the pit. Cut thin slices into each half, and scoop out with a spoon, ensuring the slices remain intact. Layer the sliced avocado onto the toasted bread, then, drizzle with pesto and tahini sauce. Sprinkle black and/or crushed pepper on top for a little more kick.

Image and recipe via wellandfull.com

Classic Italian flavors plus creamy avocado equal a winning combination. Tomatoes are a good source of fiber, potassium and vitamins C and lycopene. Basil, like most green herbs, is full of vitamins and minerals as well as anti-inflammatory and antibacterial properties. And unlike a greasy slice of pizza, you can enjoy this dish sans guilt.

Ingredients
2 ripe avocados
2 teaspoons fresh lemon juice
Sea salt and black pepper, to taste
4 slices bread, toasted
4 ounces fresh mozzarella, sliced and cut into pieces, to fit the bread
1 cup grape tomatoes, halved
1/4 cup basil leaves, roughly chopped
Balsamic Glaze (store bought), for drizzling

Directions
Combine the avocado, lemon juice, salt, pepper in a bowl and mash until combined into a chunky consistency. Spread avocado mixture onto toasted bread and top with mozzarella, tomato and basil. Drizzle balsamic glaze on top and sprinkle with salt and pepper.

Image and recipe via twopeasintheirpod.com

Get ready to take your taste buds on a trip south of the border. Chipotle-roasted corn kisses avocado toast with a hint of smoke and spice. Plus, corn adds a significant amount of waistline-friendly fiber, so you don't have to feel terrible about wolfing it down.

Ingredients
Toast
Multigrain bread or ciabatta slices
2 ripe avocados, mashed
1/4 cup finely chopped onion
1/4 cup chopped cilantro
Lime or lemon juice to taste

Roasted Corn
2 small/medium ears of corn or 1 cup frozen corn
1/2 tsp chipotle pepper powder
1/2 tsp or more smoked paprika
1/4 tsp or more black pepper
1/4 tsp or more salt

Directions
Cut the kernels off the ears of corn and sauté in a skillet over high heat until kernels have browned slightly. Add spice mixture to the corn and cook another minute until kernels are coated and the spices get a toasty smell. Toast bread to your liking and add a layer of mashed avocado. Top with the roasted corn mixture, followed by chopped onion, a squeeze of lime and salt and pepper to taste.

Image and recipe via veganricha.com

Beets lend a gorgeous ruby hue to dishes, making them incredibly Instagram-friendly -- and good for you too. Not to mention, beets are rich in nitrates, which are thought to improve circulation, lower blood pressure and help improve athletic stamina, making this recipe the perfect pre-run nosh.

Ingredients
3 small or 2 medium roasted beets
1 15-ounce can chickpeas, with skins removed
2 cloves of garlic, chopped
Juice of 1/2 lemon
1 tsp ground cumin
1/2 tsp fine grain salt
1 tbsp. tahini
1/4 cup olive oil
Cilantro or parsley for garnish
Olive oil for garnish
Toasted ciabatta bread
Avocado

Directions
Roasted Beet Hummus Preheat oven to 425 degrees F. Remove greens from the beets. Rinse the beets with water, and wrap them in aluminum foil pockets. Roast for 45 minutes to one hour, until you can insert a fork easily into the beet. Remove from oven and let cool.

Rinse chickpeas in water and drain. Pinch to remove outer skin. Add cooled, roasted beets to the food processor and pulse until finely chopped. Next, add chickpeas, garlic, lemon juice, cumin, salt and tahini to the beets and pulse until smooth. Scrape the sides of the bowl as needed. Finally, add olive oil to the mixture and blend until smooth.

Spoon beet hummus onto toasted bread, and top with sliced avocado. Drizzle with olive oil and sprinkle with salt and pepper, to taste.

Image and recipe via ful-filled.com