Description
A fresh and vibrant avocado toast topped with pickled shallots, seeds, chilli, and creamy feta for a flavorful twist on a classic.
Ingredients
- 1 large ripe avocado
- 1 tbsp lime juice (approx. the juice of half a lime)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 thick slices of sourdough bread
- 1 red shallot
- 2 tbsp red wine vinegar
- 1 red Fresno chilli (sliced)
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 2 tbsp chopped fresh coriander (cilantro)
- 3 tbsp crumbled feta cheese
Instructions
- Peel the shallot and slice it into thin rounds. Place in a small bowl and pour over the red wine vinegar. Stir and let sit for 10 minutes to pickle.
- Slice the avocado in half, remove the stone, and scoop the flesh into a bowl.
- Add lime juice, salt, and black pepper to the avocado and mash to your desired texture.
- Toast the slices of sourdough bread and place them on plates.
- Spread the mashed avocado evenly over the toast.
- Top with sliced chilli, pumpkin seeds, sunflower seeds, chopped coriander, and crumbled feta.
- Add 6–7 pickled shallot slices to each toast and serve, with extra shallots on the side if desired.
Notes
- For a vegan version, omit feta or substitute with a plant-based alternative.
- Adjust chilli quantity to control heat level.
- Use lemon juice if lime is unavailable.
- Best served immediately to prevent avocado browning.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Toasting
- Cuisine: Modern
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 15 mg
