AVOCADO TOAST WITH PICKLED RED ONIONS
Ingredients:
One large red onion (or more if you want to make extra pickled red onions to have on hand!)
1 cup of white vinegar
1 cup of water
3 teaspoons sugar
2 teaspoons salt
Sourdough bread (or other bread type)
Avocados (1/4 avocado per slice of bread)
Savory cashew topping (or sub plain nutritional yeast)
Delicious adaptations:
Chickpeas or any variety of white bean (cannellini, great northern) can easily be mashed with the avocado to add more protein & fiber to the dish
Method:
Pickling the onions
In a mason jar (or container of choice) mix 1 cup of boiling water, 1 cup of white vinegar, 3 teaspoons of sugar, and 2 teaspoons of salt and stir until dissolved.
Add one sliced red onion (you can also dice it if you want smaller pieces) to the mason jar and leave on counter until cooled before adding lid and moving to the fridge. Pickled onions should be ready in about 30 minutes (once they turn pink and the liquid has cooled) but are best served after sitting overnight in the fridge.
Assembling the toast
Toast desired number of bread pieces and top with smashed avocado (pictured is 1/4 avocado per slice), pickled onions, and savory cashew topping (aka our kitchen staple that we can’t live without) or nutritional yeast and a pinch of salt.
Adaptations:
Chickpeas or any variety of white bean (cannellini, great northern) can easily be mashed with the avocado to add more protein & fiber to the dish
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