It's true; our love for toast is never-ending. Especially in the Spring and Summer when I want to cook and easily, all I really need for lunch is a few well-made toasts.
Lately, we've been making this twist on an avocado toast with a cilantro-tahini dressing and a shaved asparagus salad. Yes, you can deconstruct it and use the salad as a side to almost anything or the dressing anywhere you, well, use dressing.
But try it all together, and we're sure you'll agree there's a lot to love about toast.
Make The Tahini Dressing: Combine tahini, 3 tablespoons of lemon juice, cilantro, honey, water, a pinch of salt, and a few cranks of pepper in a food processor or blender and process until smooth. Taste and add more lemon, honey, water, or salt, as desired (you want it to be the consistency of melted ice cream)
Can be made up to 2 days ahead of time – store refrigerated in an airtight container. This will make a lot more dressing than you need but that's because it's tasty so go ahead and use it on your favorite salads and sandwiches.
Bake The Toasts: Meanwhile, heat the oven to 350°F and arrange a rack in the middle. Brush the bread with olive oil, season with salt, and bake until golden brown, about 5 to 10 minutes.
Shave The Asparagus: Holding the end of the asparagus stalk, use a vegetable peeler to shave the asparagus into long thin strips (don't worry if the tips snap off). Combine the shaved asparagus and any tips in a bowl, add a drizzle of olive oil and some salt and pepper and toss to coat.
Assemble The Toast: When you're ready to make the toasts, halve and pit the avocados, and mash with a fork. Put about 1/4 of an avocado on each toast, then top with a spoonful of dressing and a handful of asparagus (folding them on themselves, so they fit on the toast). Top with a bit of salt and serve.
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