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Avocado Toast Salad

This avocado toast salad topped with mini avo toast, radish, cucumber, feta, pickled onion, and a lemon tahini dressing is a literal millennial fever dream.

Course Salad, Stuff in a Bowl
Cuisine American
Prep Time 20 minutes
Author Brewing Happiness + Kale & Caramel

Ingredients

Quick-Pickled Shallots

  • 2 small to medium shallots, very thinly sliced (sub 1 small red onion)
  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 1/4 cup white vinegar (sub red wine vinegar)
  • 1/2 tablespoon sea salt
  • 1/2 tablespoon sugar (sub sweetener of choice)
  • 1/2 tablespoon whole coriander seeds (sub fennel or cumin)

Toasted Seeds

  • 1/4 cup raw sunflower seeds
  • 1/4 cup raw pumpkin seeds
  • a few dashes liquid aminos (sub tamari)

Salad

  • 2 slices bread, 3/4" thick, toasted
  • 1 small-medium avocado
  • flaky sea salt + cracked pepper, to garnish
  • 4-5 cups greens of choice (my favorite is butter lettuce!) (If using kale, massage with 1 tablespoon of olive oil)
  • 1/3 cup cucumber, thinly sliced
  • 1/4 cup radish, thinly sliced
  • 1/3 cup crumbled feta

Lemon Tahini Dressing

  • 1/4 cup tahini
  • 6 tablespoons water
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, grated or minced
  • 1/4 teaspoon sea salt

Instructions

Quick-Pickled Shallots (make at least 20 minutes before serving.)

  1. Add the shallots to a 12 or 16 ounce glass jar. Set aside.

  2. In a small saucepan, combine water, vinegars, salt, sugar, and coriander. Bring to a boil over medium heat, stirring occasionally. Once boiling, remove from heat and pour the brine over the shallots. Make sure the shallots are fully covered. Cool, and refrigerate for 20 minutes before serving.

Toasted Seeds.

  1. Dry toast the sunflower and pumpkin seeds in a small frying pan over medium heat until they turn golden brown, about 2-3 minutes. 

  2. Transfer to a small bowl and toss with a few dashes of liquid aminos.

Salad.

  1. Assemble your avocado toast by topping your toasted bread with smashed or sliced avocado. Sprinkle with flaky sea salt and cracked pepper. Cut into 1" cubes.

  2. If using kale, massage with oil in a medium serving bowl. If using another kind of lettuce, simply add it to the medium serving bowl and top with cucumber, radish, feta, and avocado toast. 

Lemon Tahini Dressing.

  1. In a glass jar or small bowl, combine all dressing ingredients. Whisk vigorously until smooth and creamy. Drizzle over salad. 

  2. EAT UP.