Miso-Tahini Avocado Toast with Black Sesame Gomashio
Yield 4 Slices
BLACK SESAME GOMASIO
- 1/4 cup black sesame seeds
- 1/8 teaspoon large grain sea salt
- 1/4 cup tahini paste
- 1 tablespoon mellow white miso
- 1 small garlic clove, minced
- 1/2 teaspoon fresh lemon juice
- 3-4 tablespoons water
- splash of tamari (optional)
- 1 ripe avocado, pitted and cut into 4 segments
- 4 slices of toast, toasted
- 1-2 tablespoons black sesame gomasio
- 2 scallions, trimmed and sliced thin
- fresh chopped dill, to top (optional)
- In a heavy skillet over a low flame, toast sesame seeds until fragrant, about 2-3 minutes. set aside and let cool. Place salt and cooled seeds in a mortar and pestle, grind until sandy. Set aside until ready to use
- In a small mixing bowl, whisk tahini, miso, lemon juice, and garlic; while whisking add water 1 tablespoon at a time until thick and creamy (slightly thicker than a traditional tahini sauce). Cover with plastic wrap and refrigerate until ready to use.
- Take the avocado segments and slice each segment into thin slices. Spread a generous amount of miso-tahini onto each piece of toast; top with sliced avocado and sprinkle with gomasio, sliced scallions, and chopped dill and enjoy!
The gomasio makes more than you will need here, so store in a lidded jar at room temp for up to 5-6 months. Sprinkle it on green salads, grain salads, roasted vegetables etc., etc. likewise, the miso-tahini makes about 1/3 cup and you will likely have leftovers which you can cover and refrigerate for 1-2 weeks.
Recipe Reprinted with Permission from Lindsey Love from her awesome Dolly and Oatmeal Blog >