• 60 Min
  • Serves 4

Avocado Toast with Fierce Mix

  • Vegan
  • Main Course
  • Fierce Mix
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4 slices hearty multigrain or seeded bread, toasted
2 cups of Fierce Mix
2 avocados, peeled and sliced
Pickled red onions
Lemon-tahini drizzle

For the pickled red onions:

1 small red onion, thinly sliced into half moons
¼ cup red wine vinegar
1 Tbsp. sugar
1-½ tsp. Kosher salt

For the lemon-tahini drizzle:

¼ cup tahini
1 lemon, juiced (2 Tbsp.)
1 Tbsp. maple syrup
Kosher salt (to taste)



To make the pickled red onions:

In a resealable jar, add ¼ cup red wine vinegar, sugar, and salt. Seal the jar and shake until sugar and salt have dissolved. Add in the onions then fill the jar with cold water until the onions are just covered. Give a gentle shake to combine then set aside on the counter for 1 hour. Refrigerate until ready to use.


To make the lemon-tahini drizzle:

In a medium bowl, add tahini, lemon juice, maple syrup, and kosher salt. Whisk to combine then slowly add water, 1 Tbsp. at a time, to loosen until creamy and pourable. Set aside.


To assemble:

On each piece of bread, add a few slices of avocado then season with a small pinch of kosher salt. Layer on a handful of Fierce Mix followed by a few pickled red onions, then top with some of the lemon-tahini Drizzle. Repeat the process for the remaining toasts and serve.