Epic Avocado Toast with Toasted Walnut Dukkah

By Chef Alexi Mandolini
Total Time
20 Mins
Serves
8
Serving Size
1 piece of toast
Meal
Breakfast Brunch Snack
Course
Appetizers Main Snack

DESCRIPTION

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.

Prep Time
15 Mins
Cook Time
5 Mins
Total Time
20 Mins
Calories
530 cal
Total Fat
24 g
Saturated Fat
3.5 g
Polyunsaturated Fat
4.689 g
Monounsaturated Fat
14.1 g
Sodium
960 mg
Carbohydrates
69 g
Dietary Fiber
11 g
Total Sugars
5 g
Protein
16 g
Calcium
140 mg
Iron
10 mg
Potassium
830 mg

Ingredients

Avocado Toast

  • 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

Toasted Walnut Dukkah

  • 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

Lemon Vinaigrette

  • 1/2 cup olive oil
  • 1/4 cup lemon juice + zest
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Preparation

For the Toasted Walnut Dukkah:

  1. Combine all ingredients in a small bowl. Set aside.

For the Lemon Vinaigrette:

  1. Whisk all ingredients in a small bowl until emulsified. Season with salt and pepper to taste. Set aside.

Assemble the toasts:

  1. Mash avocados in a small mixing bowl. Season with lemon juice, lemon zest, salt, and pepper.
  2. Spread seasoned avocado mixture onto each toast. Garnish toasts evenly with ribbons of carrot, sprouts, and Toasted Walnut Dukkah. Drizzle with lemon vinaigrette.