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.
Add the shallots to a 12 or 16 ounce glass jar. Set aside.
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.
Dry toast the sunflower and pumpkin seeds in a small frying pan over medium heat until they turn golden brown, about 2-3 minutes.
Transfer to a small bowl and toss with a few dashes of liquid aminos.
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.
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.
In a glass jar or small bowl, combine all dressing ingredients. Whisk vigorously until smooth and creamy. Drizzle over salad.