Avocado Toast Recipe
After trying this avocado toast at a quaint restaurant in Nashville last summer, I've been hooked. I've made it every week since. While I always liked avocado toast, this recipe made me fall in love with it.
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Servings: 2 people
Ingredients
Avocado and toast:
- 2 thick slices of sourdough bread
- 1 large ripe avocado
- 1 tbsp lime juice about half a lime's worth
- ¼ tsp salt
- ¼ tsp black pepper
- Pickled shallot:
- 1 red shallot
- 2 tbsp red wine vinegar
Toppings:
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 2 tbsp chopped fresh coriander cilantro
- 3 tbsp crumbled feta cheese
- 1 red Fresno chili sliced
Instructions
- Begin by preparing the pickled shallot. Peel the shallot, then thinly slice it into rounds.
- Place the sliced shallot in a small bowl or dish, and cover with the red wine vinegar. Mix well and let it marinate for about 10 minutes, giving you ample time to prepare the avocado.
- Halve the avocado and remove the pit. Scoop out the creamy flesh into a mixing bowl.
- To the avocado, add lime juice, salt, and pepper. Using a fork, mash the avocado to your desired consistency—aim for a chunky texture if you prefer it with a bit more body.
- Meanwhile, toast the sourdough slices until they are just golden and crispy.
- Assemble by spreading the mashed avocado evenly over the toasted sourdough.
- Garnish with sliced chili, a sprinkle of both pumpkin and sunflower seeds, fresh coriander, and a generous helping of crumbled feta cheese.
- Finish by topping each piece of toast with 6-7 slices of the pickled shallot. Serve with extra shallot on the side for adding according to taste.
- This avocado toast recipe balances creamy textures with the crunch of seeds and the zing of pickled shallot, making it a delightful dish perfect for any meal.