Epic Avocado Toast with Toasted Walnut Dukkah



For 8 People
For the Toasted Walnut Dukkah
1 cup California walnuts (toasted + roughly chopped)
4 tbsp sesame seeds (toasted)
1 tbsp fennel seed (ground)
1 tsp cumin
1 tsp coriander
1 tsp smoked paprika
1 tsp salt
For the Lemon Vinaigrette
1/2 cup olive oil
1/4 cup lemon juice + zest
1 tbsp Dijon mustard
2 cloves garlic (minced)
Salt and pepper to taste
For the Avocado Toast
8 slices sourdough (toasted)
4 ripe avocados
1/2 lemon (juice & zest)
2 rainbow carrots (cuts into ribbons using a vegetable peeler)
1 cup sprouts
4 tbsp Toasted Walnut Dukkah
4 tbsp lemon vinaigrette
Salt and pepper, to taste


Elevate traditional avocado toast with this Middle Eastern take that adds both texture and a kick of spice for a plant-based dish packed with flavor.


Toasted Walnut Dukkah

Combine all ingredients in a small bowl. Set aside.

Lemon Vinaigrette

Whisk all ingredients in a small bowl until emulsified. Season with salt and pepper to taste. Set aside.

Avocados Toast

Mash avocados in a small mixing bowl. Season with lemon juice, lemon zest, salt, and pepper.

Spread seasoned avocado mixture onto each toast. Garnish toasts evenly with ribbons of carrot, sprouts, and Toasted Walnut Dukkah. Drizzle with lemon vinaigrette.