Avocado Toast with Turmeric Nut-Seed Mix
You can elevate an everyday avocado toast to a crunchy, complex, meal-worthy toast with a few easy upgrades. The real game changer here is a mix of nuts, seeds, and spices (inspired by the Egyptian spice mix dukkah). Make a batch and keep it on hand for weeks to sprinkle over your daily avocado toast or use it when a dish needs an extra pop of flavor and crunch. A mix of microgreens, Maldon sea salt, and good-quality olive oil make all the difference.
MAKES 2 TO 3 TOASTS; SERVES 2 TO 3 AS A LIGHT MEAL OR 4 TO 5 AS AN APPETIZER.
Photo credit: Erin Scott
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Depending on the size of your bread, 1 large avocado will make 2 to 3 toasts. If you want to produce more than 2 large toasts, keep extra avocados on hand.
Ingredients
2 large slices (about ½ inch thick) good-quality sourdough or multigrain sandwich bread
1 large avocado (see Ingredient Info)
Flaky sea salt, such as Maldon
2 to 3 teaspoons best-quality olive oil
Turmeric Nut-Seed Mix (recipe follows)
½ cup to 1 cup mixed microgreens (or baby arugula or finely chopped spinach)
Directions
Toast the bread until golden and crisp on the outside (you want it sturdy enough to hold the toppings) but still slightly soft on the inside.
Meanwhile, halve and pit the avocado. Transfer the flesh to a small bowl and use the back of a fork to mash it. Spread the avocado over each toast (about ⅓ cup per large slice of toast) and sprinkle it with flaky sea salt. Drizzle each toast with about ½ teaspoon oil, then evenly sprinkle about 1 tablespoon of the nut-seed mix over the top. Last, top each toast with a generous pinch of microgreens, another pinch of flaky sea salt, and a final drizzle of oil.
Turmeric Nut-Seed Mix
MAKES ABOUT ¾ CUP
Take Note: The recipe for Turmeric Nut-Seed Mix yields enough to make 12 to 14 toasts over several weeks. (And it makes an excellent gift–fill up a jar for a friend!) Store the mix in an airtight container in a cool, dry place or in the refrigerator.
Ingredients
½ cup shelled raw pistachios (or sliced almonds)
1 tablespoon plus 2 teaspoons white sesame seeds
2 teaspoons black sesame seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon ground coriander
½ teaspoon ground turmeric
¼ teaspoon fine sea salt Freshly ground black pepper
Directions
Heat the oven to 350°F with a rack in the middle position. Line a sheet pan with parchment paper.
Combine the pistachios, white sesame seeds, 1 teaspoon of black sesame seeds, the cumin seeds, fennel seeds, coriander, turmeric, salt, and a generous ¼ teaspoon pepper or more as you please in the bowl of a food processor. Pulse and process until the pistachios are finely and evenly ground with a coarse, gravel-like texture.
Make sure to stop before the nuts and seeds turn to a paste. Transfer the mix to the prepared sheet pan and spread it out. Bake until fragrant and toasty, 5 to 7 minutes. Remove from the oven, sprinkle the remaining 1 teaspoon of black sesame seeds over the top, and let the mixture cool completely.