This recipe was inspired by an avocado toast I had when I last went home to Ann Arbor. I got potato tacos (which, incidentally, were good as hell) and a side of avocado toast with tahini and cucumbers, which turned out to be an absolute monster. The bread was so thick, it was too big to fit in my mouth vertically. I was uncomfortably full after the meal, but I couldn’t get that avocado toast out of my head… It was love at first bite! (Has anyone thought of that joke before? Highly doubt it!) The nuttiness of the tahini complemented the subtle sweetness of the avocado, and the creamy textures of the tahini and avocado were interrupted perfectly by the crunch of the cucumbers. The only thing I wished for was some heat, so I added some red pepper flakes and cayenne to my version. This is perfect brunch food because it doesn’t take you to a painfully full place (unless you also eat it with a full plate of tacos) but it does keep you full until din din. Try not to get too big of a head for making yourself fancy avocado toast though (ha ha!).
The picture here is an earlier version of the toast in which I just sliced the avocado instead of mashing it; I also ate half before I remembered I wanted to take a pic. Anyway, not that important. This recipe is extremely flexible, so live your dreams. And if anyone is in Ann Arbor looking for a hawt bite, check out Avalon Café and Kitchen! Their food is so good—I highly recommend their potato tacos, avocado toast, and shakshuka. Continue reading avocado tahini toast