You know those warm nights when the idea of cooking is the last thing you want to do? Or the nights when you have to work late and need to throw dinner together quickly before you are tempted to order some unhealthy takeout? Give this one a try. Looking down at our empty plates after we finished eating tonight, we decided this one will be going into heavy rotation all summer long. I'd bet you could swap in any lovely summer veg or herb of your choice too (you know I'll be giving it a go). Zucchini, tomato, cucumber, beet... I could go on.
Carrot, Sweet Onion, and Avocado on Crunchy Bread with Pumpkin Seeds
1/2 teaspoon whole coriander seeds, toasted
2 1/2 ounces sweet onion, such as Vidalia, very thinly shaved on a mandoline (3/4 cup)
3 teaspoons extra-virgin olive oil, divided
1 tablespoon raw (hulled) pumpkin seeds
3/4 teaspoon coarse salt, divided
2 slices seeded multigrain bread
1/2 teaspoon finely grated lime zest, plus 1 1/2 tablespoons lime juice
1 large carrot, thinly shaved with a peeler (1 3/4 cup)
1/4 cup fresh basil leaves, torn if large
1/2 large Hass avocado, sliced (4 ounces sliced avocado flesh)
Coarsely grind coriander seeds in a spice grinder or a mortar
and pestle. Place onion in a bowl of ice water for 5 minutes. Drain,
then let dry on paper towels in refrigerator.
Meanwhile, heat 1 teaspoon oil in a small saucepan until hot.
Add pumpkin seeds, and cook, swirling pan constantly, until plumped and
toasted, 2 to 3 minutes. Drain on paper towels, and season with 1/4
teaspoon salt. (Pumpkin seeds can be prepared 1 day ahead.)
Heat a large nonstick saute pan or skillet over medium heat.
Brush both sides of bread slices with 1 teaspoon oil total. Toast bread
in skillet until brown, 1 to 2 minutes per side.
Whisk together lime zest and juice with remaining teaspoon
oil. Add onion, carrot, basil, half the coriander, and 1/4 teaspoon
salt, and toss well. Top each slice of bread with half the avocado, and
season with remaining 1/4 teaspoon salt and remaining coriander. Top
with salad and pumpkin seeds.