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Avocado Toast Salad
Serves: 4
Prep time: 30 min
Cook time: 16 min
Prep time: 30 min
Cook time: 16 min
Ingredients
Dressing
- 6tablespoons Greek yogurt, preferably whole-milk
- 5tablespoons just-squeezed lemon juice (about 1 1/2 lemons)
- 1/4cup extra-virgin olive oil
- 1pinch kosher salt
Salad
- 1/2loaf crusty, seedy, whole-wheaty bread, very thickly sliced, then torn into pieces (about 5 1/2 cups)
- 6tablespoons raw sunflower seeds
- 1/4cup raw sesame seeds
- 3tablespoons extra-virgin olive oil, plus more for serving
- 2pinches kosher salt
- 2pinches freshly ground black pepper
- 2Persian cucumbers, thinly sliced
- 5radishes, thinly sliced
- 1/2small red onion, very thinly sliced
- 1/4cup barely chopped basil, divided
- 1/4cup barely chopped dill, divided
- 1/4cup parsley leaves, divided
- 2large avocados, cubed
Directions
- Make the dressing. Combine the yogurt, lemon juice, olive oil, and salt in a measuring cup or small bowl. Whisk with a fork until creamy and emulsified. Taste and adjust the seasoning as needed.
- Preheat the oven to 375° F. Line a rimmed sheet pan with parchment, nonstick foil, or a silicone baking mat. Add the bread pieces and both seeds. Drizzle with the oil, 1 pinch of salt, and the pepper. Toss with your hands until everything is coated and seasoned. Bake for about 16 minutes, until the bread is toasty and the seeds are colorful. Let cool completely.
- Meanwhile, combine the cucumbers, radishes, onion, and remaining pinch of salt in a large bowl. Toss with your hands. Top with half the herbs.
- When the bread and seeds are totally cool, add all the bread to the bowl, plus some of the seeds and 1 avocado. Add the dressing and toss until everything is coated. Season with salt to taste. Let hang out for a few minutes while you go find a big serving platter.
- Dump the avocado panzanella onto the platter and spread out. Drizzle with olive oil. Top evenly with the remaining avocado, herbs, and seeds.
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