Elevate traditional avocado toast with this Middle Eastern take that adds both texture and a kick of spice for a plant-based dish packed with flavor.
8 slices sourdough, toasted
4 ripe avocados
1/2 lemon, juice & zest
2 rainbow carrots, cut into ribbons using a vegetable peeler
1 cup sprouts
4 tablespoon Toasted Walnut Dukkah
4 tablespoon lemon vinaigrette
Salt and pepper, to taste
1 cup California walnuts, toasted + roughly chopped
4 tablespoon sesame seeds, toasted
1 tablespoon fennel seed, ground
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon smoked paprika
1 teaspoon salt
1/2 cup olive oil
1/4 cup lemon juice + zest
1 tablespoon Dijon mustard
2 cloves garlic, minced
Salt and pepper to taste
Combine all ingredients in a small bowl. Set aside.
Whisk all ingredients in a small bowl until emulsified. Season with salt and pepper to taste. Set aside.
Mash avocados in a small mixing bowl. Season with lemon juice, lemon zest, salt, and pepper.
Spread seasoned avocado mixture onto each toast. Garnish toasts evenly with ribbons of carrot, sprouts, and Toasted Walnut Dukkah. Drizzle with lemon vinaigrette.
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