Aussie-Style Smashed Avocado Toast with...

Impress friends and family alike with this upgraded and very seasonal version of the popular avocado toast. Let your inner artist flow by making this as decorative and beautiful as it tastes.

By / Photography By | June 01, 2021

Ingredients

SERVINGS: 4 Serving(s)
  • 1 yellow and 1 green small zucchini, peeled lengthwise into very thin ribbons
  • ½ teaspoon kosher Salt
  • Juice of 1 lime
  • 1 loaf rustic sourdough, sliced and toasted (try Ojai Rotîe)
  • 2 avocados, smashed
  • 2 tablespoons crushed pistachios, toasted
  • 1 jalapeño, thinly sliced
  • 1/3 cup mint leaves
  • 1/3 cup cilantro leaves
  • Extra-virgin olive oil, for drizzling
  • Flaky Maldon sea salt (or other flake salt) and freshly ground pepper

Preparation

In a colander, toss zucchini ribbons with ½ teaspoon kosher salt and half of the lime juice. Let sit for about 10 minutes.

Top toasted bread with smashed avocado and toasted pistachios. Place on top zucchini ribbons, jalapeño, cilantro and mint. Drizzle with oil, season with flake salt and pepper and finish with remaining lime juice.

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Ingredients

SERVINGS: 4 Serving(s)
  • 1 yellow and 1 green small zucchini, peeled lengthwise into very thin ribbons
  • ½ teaspoon kosher Salt
  • Juice of 1 lime
  • 1 loaf rustic sourdough, sliced and toasted (try Ojai Rotîe)
  • 2 avocados, smashed
  • 2 tablespoons crushed pistachios, toasted
  • 1 jalapeño, thinly sliced
  • 1/3 cup mint leaves
  • 1/3 cup cilantro leaves
  • Extra-virgin olive oil, for drizzling
  • Flaky Maldon sea salt (or other flake salt) and freshly ground pepper
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