Avocado Toast with Herb Salad
This avocado toast delivers a bright, herb‑driven flavor that feels fresh and modern. The creamy avocado provides a rich, velvety base, lightly seasoned and lifted with good olive oil. On top, the herb salad brings a lively mix of textures and aromas—soft anise from tarragon, clean freshness from parsley and chervil, a hint of bitterness from frisée, and the natural pepperiness of baby arugula.
Ingredients
Main Dish
- 4 slices Toasted Country Bread
- 2 ripe avocados, peeled & crushed with a fork
- 1 Tbsp Extra Virgin Olive Oil
- ½ tsp Felton’s Spice Original
- 2 cups Herb Salad Mix (recipe below)
- 2 Tbsp Sherry Vinaigrette (recipe below)
- Kosher Salt & Fresh Ground Black Pepper, to taste
Instructions
- In a small bowl, mix the crushed avocado, extra virgin olive oil, Felton's Spice, and season lightly.
- Divide the avocado purée between the 4 slices of toast and smooth it out with the back of a fork.
- Combine the Herb Salad Mix, Sherry Vinaigrette, and salt & pepper to taste.
- Divide the salad over the toast, fluffing it up as you arrange it.
- Serve immediately.
Herb Salad Mix (Yield: 1½ cups)
- 1 Tbsp Chervil Leaves
- 1 Tbsp Tarragon Leaves
- 1 Tbsp Flat Leaf Parsley Leaves
- 2 Tbsp Yellow Celery Leaves (from the center of the stalks)
- ¾ cup Curly Frisée Chicory, torn small
- ¾ cup Baby Arugula
Combine all ingredients.
Sherry Vinaigrette (Yield: 3 oz)
- ½ tsp Dijon Mustard
- 1 tsp Sherry Vinegar
- ¼ cup Extra Virgin Olive Oil
- Kosher Salt & Fresh Ground Black Pepper, to taste
In a jar with a lid, combine the mustard, oil, and vinegar. Season with a sprinkle of kosher salt and a turn or two of fresh‑ground black pepper.
Place the lid on the jar and shake to emulsify the vinaigrette. Taste and adjust the seasoning if needed.
Can be refrigerated for up to 3 weeks.
