Seeded Avocado Toast Recipe

Prep avocados

Halve the avocados, remove pits, and scoop flesh into a medium bowl.

Add 1 tablespoon fresh lemon juice, 1 teaspoon fine sea salt, and 1 teaspoon freshly ground black pepper to the avocado.

Using a fork, smash the avocado to a slightly chunky but spreadable consistency. Taste and adjust seasoning if needed (add up to 1/2 tbs more lemon juice or a pinch more salt). Set aside.

If seeds are not toasted, heat a small dry skillet over medium heat. Add sesame, pumpkin, and sunflower seeds and toast, stirring, until fragrant and lightly golden, about 2–4 minutes. Remove from heat and transfer to a small bowl to cool.

Once cooled, stir in 1/4 teaspoon flaky sea salt. Reserve about half the seed mix to sprinkle on the finished toast and keep the rest mixed into the avocado for texture (see next section).

Trim and thinly slice the radishes (use a mandoline or sharp knife) into very thin rounds. Place them in a small bowl.

Whisk 1 tablespoon olive oil with 1 teaspoon Calabrian chili paste and 1/4 teaspoon fine sea salt. Toss the sliced radishes in this chili oil so they are lightly coated. Taste and add a touch more salt if needed.

Allow the radishes to sit for 5 minutes so they soften slightly and absorb heat and flavor from the chili oil.

Make lemon oil by whisking together 3 tablespoons extra-virgin olive oil and 1 teaspoon fresh lemon zest. Keep at room temperature.

Toast 4 slices of whole grain or sourdough bread until golden and crisp to your preference.

Spread a generous layer of the smashed avocado onto each toast slice. Fold the reserved seed mix into the avocado before spreading if you prefer seeds throughout; otherwise sprinkle seeds on top after spreading.

Arrange the Calabrian chili-coated radish slices over the avocado on each toast.

Drizzle each toast lightly with the lemon oil (about 3/4 tsp per slice). Sprinkle the reserved toasted seed mix on top and finish with a few flakes of flaky sea salt and optional microgreens or cilantro.

If you like extra heat, finish with a light pinch of red pepper flakes. Serve immediately.