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Avocado Toast Salad

Avocado Toast Salad

Haley Davis & Lily Diamond
You love salad. You love avocado toast. We bring you: Avocado Toast Salad! Packed with greens, radishes, cucumbers, pickled shallots, feta, toasted seeds, and lemon tahini dressing.
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Prep Time 15 minutes
Servings 2

Ingredients
  

Quick-Pickled Shallots

  • 2 small-medium shallots, very thinly sliced or 1 small-medium red onion
  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 1/4 cup white vinegar or red wine vinegar
  • 1/2 tablespoon sea salt
  • 1/2 tablespoon sugar or sweetener of choice
  • 1/2 tablespoon whole coriander seeds, crushed optional, or other seeds, like cumin or fennel

Toasted Seeds

  • 1/4 cup raw sunflower seeds
  • 1/4 cup raw pumpkin seeds
  • few dashes Braggs liquid aminos or tamari

Salad

  • 2 slices bread, 3/4" thick, toasted
  • 1 small-medium avocado
  • flaky sea salt and cracked pepper, to garnish
  • 4-5 cup greens of choice (I used dino kale, but you could use also use lettuce, arugula, or spinach)
  • 1 tablespoon olive oil, for massaging the kale (not necessary if using other greens)
  • 1/3 cup thinly sliced cucumber
  • 1/4 cup thinly sliced radish
  • 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, or more to taste

Instructions
 

Make the quick-pickled shallots at least 20 minutes before serving.

  • Pack the thinly sliced shallots into a 12- or 16-ounce glass jar. Set aside.
  • In a small non-reactive saucepan, combine the water, vinegars, salt, sugar, and crushed coriander seeds over medium heat. Bring to a boil, stirring occasionally. Remove from heat. Pour the brine over the shallots, making sure they're fully covered. Cool, then seal and refrigerate at least 20 minutes before serving.

Make the toasted seeds.

  • Toast the sunflower and pumpkin seeds in a small frying pan over medium heat until they begin to turn golden brown, 2-3 minutes. Remove from heat, and douse with a few dashes of Braggs liquid aminos or tamari. Stir to coat. Set aside.

Assemble the salad.

  • Make your avocado toast, topping toasted bread with smashed or sliced avocado. Sprinkle with flaky sea salt and cracked pepper. Cut into 1-inch cubes.
  • If using kale, gently massage the torn leaves with olive oil in a medium serving bowl. Add cucumber, radish, feta, avocado toast cubes, and toasted seeds.

Make the dressing.

  • In a glass jar or measuring cup, combine tahini, water, lemon juice, garlic, and salt. Whisk until smooth and homogenous. Drizzle the dressing over the salad a few tablespoons at a time so you can gauge sauciness, toss, stick a fork in it, and eat your heart out.