Avocado on Toast – Tahini Cream, Pomegranate & Basil Cress


Cut the avocados in half, remove the pit and peel of the skin. Make 6 avocado roses. Meanwhile, make the Tahini cream, mix all the ingredients in a food processor. Add pepper and salt to taste.

In a 10-inch or 12-inch skillet, heat olive oil over medium heat. Grill slices until brown and crispy, then flip to cook the other side. Or pop in the toaster. Serve with Tahini cream, avocado roses, pomegranate, basil cress and optional edible flowers.




3 Avocados
6 Slices Brown Bread
Basil Cress
Optional: Edible Flowers

8 tablespoon Tahini
4 tablespoon Lemon Juice
4 tablespoon Sushi Vinegar
1 Cup Water
1 tablespoon Chili Flakes
Optional: 1 Garlic Clove, minced