| For 8 People | |
|---|---|
| For the Toasted Walnut Dukkah | |
| 1 cup | California walnuts (toasted + roughly chopped) |
| 4 tbsp | sesame seeds (toasted) |
| 1 tbsp | fennel seed (ground) |
| 1 tsp | cumin |
| 1 tsp | coriander |
| 1 tsp | smoked paprika |
| 1 tsp | salt |
| For the Lemon Vinaigrette | |
| 1/2 cup | olive oil |
| 1/4 cup | lemon juice + zest |
| 1 tbsp | Dijon mustard |
| 2 cloves | garlic (minced) |
| Salt and pepper to taste | |
| For the Avocado Toast | |
| 8 slices | sourdough (toasted) |
| 4 | ripe avocados |
| 1/2 | lemon (juice & zest) |
| 2 | rainbow carrots (cuts into ribbons using a vegetable peeler) |
| 1 cup | sprouts |
| 4 tbsp | Toasted Walnut Dukkah |
| 4 tbsp | lemon vinaigrette |
| Salt and pepper, to taste | |
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.
Toasted Walnut Dukkah
Combine all ingredients in a small bowl. Set aside.
Lemon Vinaigrette
Whisk all ingredients in a small bowl until emulsified. Season with salt and pepper to taste. Set aside.
Avocados Toast
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.