Avocado Toast With Pickled Red Onions Cilantro Recipes

PICKLED AVOCADOS

Steps:

• Combine the vinegar, salt, sugar, coriander seeds, cumin seeds and 1/2 cup water in a small saucepan and bring to a boil, stirring to dissolve the salt and sugar. Remove the pan from the heat and let cool to room temperature.
• Halve, pit and peel the avocados, then cut them into 1/2-inch-thick slices. Place the avocado slices in a wide-mouth pint-size glass jar along with the cilantro sprigs, garlic, jalapeno and lime zest. Pour the cooled brine into the jar and cover. Gently turn the jar upside down and rotate to mix the aromatics, avocado and brine evenly. Refrigerate for at least 2 hours. (The pickled avocado slices will keep, tightly sealed in the refrigerator, for up to 1 week.)

AVOCADO TOAST WITH PICKLED RED ONIONS & CILANTRO

Steps:

• 1. In a saucepan mix the vinegar, sugar, water, salt, bay leaf, coriander, and garlic together over low heat and cook until sugar and salt is dissolved. Set aside and let cool completely
• 2. Once the vinegar mixture in cooled slice the red onion and add to the vinegar mixture. Let set in the fridge for two hours.
• 3. Peel the avocado and mash with the lemon and salt. Remove the onions from the pickling mixture and discard the mixture. Dry the onions a bit.
• 4. Spread the avocado mixture over the toasted bread and top with the pickled onions and cilantro

AVOCADO, CAPER, AND PICKLED-ONION TOAST

Steps:

• Combine the onion, lemon juice, capers, oil, and 1/4 teaspoon salt and pepper in a bowl. Let stand until the onions soften slightly, about 10 minutes.
• In another bowl, mash the lemon zest and avocado with 1/8 teaspoon salt.
• Spread half of the avocado mixture on one slice of toast and top with half the onions. If desired, add either the smoked trout or the soft-cooked egg. Repeat with remaining ingredients, and serve immediately.