Avocado Toast Inspired by Gjelina

I'm always in the search for new recipes. Sometimes it's the in season produce that inspires me to try something new, or in this case a recipe I found on Pinterest. I had a handful of ripe avocados and I thought I would turn this avocado salad into avocado toast. It's more our style and we can enjoy it for breakfast, lunch, or even dinner. Of course, you can always leave the bread aside.

This would make a great weekend brunch dish.

Avocado Toast

Serves 3-4 (as a side dish)

INGREDIENTS

  • 3 ripe avocados
  • 2 tablespoons olive oil {I used 1 tablespoon}
  • 2 tablespoons freshly squeezed blood orange juice
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 teaspoons toasted white sesame seeds
  • 1 1/2 teaspoons black sesame seeds
  • 1 teaspoon blood orange zest
  • flaky sea salt and cilantro leaves to garnish

How-To:

Cut the avocados in half, remove the pits, peel and quarter. Arrange on a plate.

Combine the olive oil and blood orange juice in a small bowl and whisk to combine. Add salt to taste. Set aside.

In a separate bowl, combine the seasonings and mix well.

When ready to serve, drizzle the dressing over the avocado, sprinkle with some of the spice mixture and garnish with the flaky salt and cilantro.

Serve with a French or Parisian baguette.

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Weekend Memo No. 137