Sourdough gets an outdoorsy upgrade in this easy side dish that’s perfect to serve alongside udon nabemono. Just bring along a paring knife and a spoon to prep the avocados, then crisp up the bread and garnish with edible leaves, like those plucked from a marigold.
2 slices rustic sourdough bread
2 avocados, ripe
1 tsp yuzu kosho, green
1 tbsp fresh lemon juice
¼ red onion, thinly sliced
1 tbsp grapeseed oil
Furikake, for garnish
Marigold leaves, for garnish
- In a bowl, smash avocado pulp from one avocado with the yuzu kosho, lemon juice, and kosher salt to taste.
- Toast the sourdough slices on a griddle with grapeseed oil, until golden brown.
- Spread the smashed avocado pulp on the pieces of toast.
- Cut the remaining avocado in half, remove the pit. Using a spoon, scoop out the pulp intact. Place the pit-less side down on the cutting board. Using a small paring knife, make as many thin vertical slices into the avocado as you can.
- Spread the avocado out as if it were a deck of cards, about the width of the toast. Use a knife to pick up the sliced avocado in one piece and place on top of toast.
- Garnish with red onion. Sprinkle furikake to taste. Garnish with marigold leaves.