Avocado Toast with Tomato Salsa | Millennial Food

Among my daughter’s favorite foods are avocado toast and kale anything. There is something telling about her preferences; they are the signs of the times. These are trendy Millennial foods. I totally buy into the concept of wholesome farm-to-table food. On the other hand, I can do even better with homemade sourdough bread and a spectacular recipe from SIMPLE by Yotam Ottolenghi.

This recipe is very user friendly, especially when you’re short on time (S). It takes 10-ingredients or less (I) and it’s perfectly amenable to be made ahead (M). Indeed, the avocado toast is “simple” to do. No need to turn on the stove. In addition, it’s substantial enough you can serve it for a quick lunch.

Making sourdough bread is an integral part of my kitchen routine. You see, there is always a loaf of sourdough bread around. Recently, I made a loaf of buttermilk bread which has an even-grained crumb and a mild tanginess. Moreover, it’s 50% whole-wheat. In the end, it becomes the perfect base for the avocado toast.

Besides the sourdough bread, you need two bowls. First, make the avocado butter, seasoned with lime zest and juice, and folded in the dill and tarragon. Then, in the second bowl, make the tomato salsa, which is a mixture of cherry tomatoes, capers, the remaining lime zest and juice, and olive oil.

It won’t be an Ottolenghi’s recipe without a twist. In this case, it’s a sprinkle of cumin seeds and more herbs. I didn’t expect to find cumin. But I’ve learned to embrace the unexpected. It’s no surprise everyone likes it: Millennials and all.

Print Recipe

Avocado butter on toast with tomato salsa

Serves: 4

Ingredients

• 2-3 very ripe avocados, flesh scooped out (you need about 250g in total)
• 80g unsalted butter, softened and cut into 2cm cubes
• 3 limes – finely grate the zest, then juice, to get 1½ tbsp of each
• Salt and black pepper
• 10g tarragon leaves, finely chopped
• 10g dill, finely chopped
• 200g cherry tomatoes, cut into halves or quarters
• 2 tsp capers, rinsed and finely chopped
• 2 tbsp olive oil, plus extra to serve
• 4 slices sourdough bread
• ½ small garlic clove, peeled
• ¼ tsp cumin seeds, toasted and crushed

Instructions

1

Put the avocado and butter in the small bowl of a food processor with half the lime zest, half the lime juice and half a teaspoon of salt (or use a stick blender). Blitz smooth, scraping down the sides of the bowl if need be, then transfer to a small bowl with two-thirds of the herbs. Fold in, then refrigerate for 10 minutes.

2

In a small bowl, mix the tomatoes, capers, remaining lime zest and juice, oil and a good grind of pepper, and set aside until needed.

3

Grill or toast the bread, then rub one side of each piece with the cut side of the half garlic clove. Leave the toast to cool down a little, then spread each slice with the avocado butter and top with salsa. Sprinkle on the cumin and remaining herbs, add a final grind of pepper and a drizzle of oil, and serve.

Notes

Adapted from Simple by Yotam Ottolenghi