Avocado Toasties with Pickled Onions
These avocado toasties are perfect for days when it’s too hot to fire up the oven or too busy to brainstorm lunch. The concept is simple: instead of toast, you use crackers as a base, topping them with avocado cream, hummus, and whatever veggies you have on hand. I like to add a little crunch with sliced cucumbers and pickled onions, but red peppers are delicious too.
As a side note, if you’re looking for other ways to use pickled onions (recipe posted here), you might try tossing them on a salad, stuffing them in a sandwich, layering them on a burger, or adding them to tacos, burritos, and bowls. Their bright pink color, crispy crunch, and tangy-sweet flavor can help to elevate just about any dish. Likewise, if you’d like to try growing microgreens at home, you can find my tips for doing so here. Enjoy!
Recipe makes six toasties.
Ingredients
6 crackers (the bigger the better)
1 large avocado
1/2 lime
salt and pepper, to taste
1 cup hummus
1 cucumber, thinly sliced
3 tbsp quick pickled red onions
1 teaspoon of olive oil
red pepper flakes, to taste
micro-greens, for topping
Directions
Make avocado cream: Cut the avocado in half, remove the pit and scoop the flesh out into a bowl. Mash the avocado with a fork. Add a pinch of salt and a few drops of lime.
Spread a spoonful of avocado cream onto a cracker. If you don’t have time to make it, or if you want to add more flavor, a layer of hummus works well too.
Top the cream (and hummus) with 2- 3 slices of cucumber, pickled red onions, red pepper flakes, and micro-greens.
Add salt and pepper, a drizzle of olive oil, and a squeeze of lime juice to taste.