It can be hard to stray from one’s tried-and-true avocado toast recipe, but we have something that will make it worth it. This avocado toast with turmeric nut-seed mix from Cara Mangini is a simple and delicious take on an old classic.
The combination of nuts, seeds, and spices are inspired by the Egyptian spice blend dukkah, and the recipe makes enough to top off 12 to 14 slices of toast.
Get the whole recipe below.
Avocado Toast with Turmeric Nut-Seed Mix
Recipe Type:Breakfast, Snack, Appetizer
Dietary Info:Dairy-Free
Serving Size:2-3 toasts, ¾ cup of nut-seed mix
Ingredients:
Avocado Toast:
2 large slices (about 1⁄2-inch thick) good-quality sourdough or multigrain sandwich bread
1 large avocado (see Ingredient Info)
Flaky sea salt (such as Maldon)
2-3 teaspoons high-quality olive oil
Turmeric Nut-Seed Mix (recipe follows)
1/2 – 1 cup mixed microgreens (or baby arugula or finely chopped spinach)
Turmeric Nut-Seed Mix:
1/2 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
1/2 teaspoon ground turmeric
1/4 teaspoon fine sea salt
Freshly ground black pepper
Instructions:
Turmeric Nut-Seed Mix
1. Heat the oven to 350°F with a rack in the middle position, and line a sheet pan with parchment paper.
2. Combine the pistachios, white sesame seeds, 1 teaspoon of black sesame seeds, the cumin seeds, fennel seeds, coriander, turmeric, salt, and a generous 1/4 teaspoon pepper or more (as you please) in the bowl of a food processor.
3. 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.
4. Transfer the mix to the prepared sheet pan, and spread it out.
5. Bake until fragrant and toasty, five to seven minutes.
6. Sprinkle the remaining teaspoon of black sesame seeds over the top, and let the mixture cool completely.
Avocado Toast:
1. 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.
2. Meanwhile, halve and pit the avocado. Transfer the flesh to a small bowl, and use the back of a fork to mash it.
3. Spread the avocado over each toast (about 1/3 cup per large slice of toast), and sprinkle it with flaky sea salt.
4. Drizzle each toast with about 1/2 teaspoon oil.
5. Evenly sprinkle about 1 tablespoon of the nut-seed mix over the top.
6. Top each toast with a generous pinch of microgreens, another pinch of flaky sea salt, and a final drizzle of oil.
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