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Miso-Tahini Avocado Toast with Black Sesame Gomashio

Miso-Tahini Avocado Toast with Black Sesame Gomashio

  • Author:  by Lindsey Love / Dolly and Oatmeal Blog
  • Yield: 4 Slices 1x





  • 1/4 cup tahini paste
  • 1 tablespoon mellow white miso 
  • 1 small garlic clove, minced
  • 1/2 teaspoon fresh lemon juice
  • 34 tablespoons water
  • splash of tamari (optional)
  • 1 ripe avocado, pitted and cut into 4 segments
  • 4 slices of toast, toasted
  • 12 tablespoons black sesame gomasio 
  • 2 scallions, trimmed and sliced thin
  • fresh chopped dill, to top (optional)


  1. 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
  2. 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.
  3.  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 >

  • Category: Main
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