Avocado Toast Recipe

Toast cashews (optional)

If using raw cashews and you want deeper flavor, toast them in a dry skillet over medium heat, stirring, for 3–4 minutes until fragrant and lightly golden. Let cool slightly.

In a small food processor or high-speed blender combine the cashews, basil, mint, chia seeds, lemon juice, garlic, 3 tbs olive oil and 1/2 tsp salt. Pulse until the mixture forms a coarse paste.

While pulsing, add water, 1 tablespoon at a time, to reach a spreadable but still slightly textured consistency (about 1–2 tbs). Taste and adjust salt or lemon as needed.

Transfer pesto to a small bowl and set aside. The chia seeds will thicken it slightly as it sits.

Place the thinly sliced red onion in a small bowl or jar. Combine apple cider vinegar, hot water, maple syrup (or sugar) and 1/4 tsp salt, and pour over the onion so it’s submerged.

Stir gently, press the onions down, and let sit at room temperature for at least 10 minutes (longer for milder flavor). Keep covered until ready to assemble.

Toast the 4 slices of whole grain bread until golden and crisp to your liking (use a toaster or oven at 375°F/190°C for 6–8 minutes).

While the bread toasts, halve the avocados, remove the pits, and scoop the flesh into a bowl. Mash gently with a fork leaving some chunkiness. Add 1/2 tsp sea salt and 1/4 tsp black pepper and mix.

Slice the tomato into 1/4-inch rounds. Pit and thinly chop the medjool dates into small pieces.

Brush or drizzle 1 tbs olive oil lightly over the toasted bread slices.

Spread about 1 tablespoon of the chia-cashew pesto evenly on each toast (reserve any extra for another use).

Top each pesto-spread toast with a generous layer of mashed avocado (about 1/2 avocado per slice). Season avocado lightly with a pinch of salt and pepper.

Arrange a small handful (about 1/4 cup) of baby spinach over the avocado on each toast, then place 2–3 tomato slices per toast on top of the spinach.

Scatter the chopped medjool date pieces and a few quick-pickled onion slices across the toasts for sweet and tangy contrast.

Finish each toast with 1–2 fresh mint leaves torn into pieces, a light sprinkle (about 1/4 tsp) of cacao nibs per toast, and a final drizzle of olive oil if desired. Taste and add more salt or pepper to preference.

Serve immediately so the toast remains crisp. Leftover pesto keeps refrigerated up to 3 days; pickled onions will keep longer.