Avocado Toast with Simple Pickled Onions
Equipment & Tools
Simple Pickled Onions:
1 16-ounce, wide-mouth glass canning jar, ring, and lid
Saucepan
Measuring cups and spoons
Knife
Cutting board
Wooden spoon
Wide-mouth funnel
Towel
Avocado Toast:
Measuring spoons
Knife
Cutting board
Bowl
Spoon
Fork
Ingredients
Simple Pickled Onions:
Produce:
1 red onion
Brine:
¾ cup white vinegar
¼ cup filtered water
1 tablespoon lime juice
½ teaspoon canning salt
¼ teaspoon monkfruit sweetener
Avocado Toast:
1 loaf sourdough
1 avocado
1 tablespoon lime juice
To Taste:
Edamame hummus
Fresh greens of choice (I use a mix of spinach and arugula.)
Red pepper flakes
Smoked paprika
Ground black pepper
Recipe Notes
Avocado Toast with Simple Pickled Onions is a recipe you cannot mess up. It rivals chili in this way. Each are low-pressure recipes.
Be sure to pickle your onion 24 to 48 hours ahead of time.
What I love about Avocado Toast with Simple Pickled Onions is its flexibility. You can add several ingredients to taste depending on your present cravings. In other words, you can load it up!
Below, I’ve included recommendations for delicious additions.
Wiley Recipes:
Additional:
Cilantro
Smoked salmon
Capers
Fried egg
Fresh sprouts
Garlic hummus
White bean hummus
STEP-BY-STEP PROCESS
Yield: 1 16-ounce jar of Simple Pickled Onions and 1 Piece of Avocado Toast
Total steps: 17
Take a look around your kitchen. Make sure it’s a space in which you’re ready to spend some time. Turn up your favorite playlist, open a window, or light a new candle.
Prepare your ingredients, and read the full recipe. Set your ingredients out, and make sure you have every item you need before getting started. Read through each step below to learn your landscape ahead.
Prepare your onion 24—48 hours ahead of time. Cut your onion in half from top to bottom (stem to root). Slice the stem and root away, and remove the outermost layer. Thinly slice each half, and place the slices into your jar. Fill to the bottom of the lowest part of the jar’s mouth, about ½ inch below the rim of the jar. Pack as tightly as you can. It’s okay if you create a few smaller slices in order to fill your jar tightly. (I use a chef’s knife and slice my onion as thinly as I can. You can also use a mandolin slicer if you prefer!)
Prepare your brine. Add your vinegar, water, lime juice, canning salt, and monkfruit sweetener to your saucepan. Heat on low to medium until your salt and monkfruit sweetener have completely dissolved. Slowly stir with your wooden spoon. This may take 3—5 minutes. Do not boil.
Pickle your onion. Carefully pour or ladle your brine into your jars. Allow your funnel to assist you. Fill to the lowest part of the jar’s mouth, about ½ inch below the rim of the jar. Make sure your brine completely covers your onion slices. Use your wooden spoon to press your onion slices down into your brine if needed.
Tidy your jar. Wipe your jar clean, especially the rim, with a warm, damp towel.
Add your lid and ring. Tighten.
Refrigerate. Place your jar in your refrigerator to allow your onion to pickle completely. Wait 24 to 48 hours.
Prepare your toast. Make 1-inch slices. You may toast your slice of sourdough if you prefer.
Prepare your avocado. Cut your avocado in half, and remove the seed. Use a spoon to separate the fruit from its skin, and scoop each half of fruit into a bowl. Add your lime juice.
Mash your avocado. Use your fork to mash your avocado and lime juice into a guacamole-like consistency. Set aside.
Prepare your pickled onion. Cut your slices of pickled onion, enough for 1 piece of avocado toast, into 1-inch pieces. Set aside.
Spread edamame hummus on your slice of sourdough.
Spread fresh greens atop your hummus.
Spread your prepared avocado mash atop your fresh greens.
Add your pickled onion.
Sprinkle with red pepper flakes, smoked paprika, and ground black pepper to taste.
