• For the avocado mash:
  • 2 avocados
  • 2 garlic cloves, grated
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • For the toast:
  • 2 pieces sourdough bread
  • 1 tablespoon olive oil
  • For the salad:
  • 2 carrots, curled into ribbons
  • 2 small radish, shaved thin
  • 1 scallion, diced thin
  • 1 teaspoon lime juice
  • 1 teaspoon olive oil
  • Pinch of salt
  • 2 tablespoons picked cilantro
  • 1/2 teaspoon sesame seeds


  1. For the avocado mash:
  2. Cut the avocados lengthwise, discard pits and remove the fruit. Mash avocado with a pastry cutter or fork until chunky. Add garlic, lemon and salt, and mix until combined.
  3. For the toast:
  4. Heat olive oil in a cast-iron pan on medium-high heat. Place two slices of sourdough bread in the oil and toast both sides until golden. Set aside.
  5. For the salad:
  6. In a medium bowl, combine carrots, radish and scallion. Add lime juice, olive oil and salt, and mix to completely coat all vegetables. Let marinate for 5 to 10 minutes.
  7. Assemble the toast:
  8. Spread a thick layer of avocado mash on the toast. Top with dressed salad, cilantro, salt and sesame seeds.