Avocado fattoush toast recipe

Avocado Fattoush Toast Recipe | Avocado Recipes
This avocado recipe is a clever twist on a classic fattoush recipe that is made with cucumber tomatoes and radish and smothered on avocado toast.


Ready In



½ small red onion, finely chopped

½ teaspoon plus a few pinches of sea salt

2 juicy medium tomatoes, cored and finely chopped

1 medium cucumber, peeled, seeded, and finely chopped

3 radishes, thinly sliced

½ fresh red chile, halved and thinly sliced crosswise

2 tablespoons roughly chopped fresh flat-leaf parsley

1 tablespoon extra-virgin olive oil

Juice of 1 lemon

½ teaspoon ground sumac



Four ¾-inch (2 cm) thick slices country-style bread

Extra-virgin olive oil, for the bread

Sea salt

1 avocado, halved and pit discarded


Nigella seeds (optional)


  1. Make the fattoush: Sprinkle the red onion with a few pinches of salt and set aside (the salt helps to dull its sharpness). In a medium bowl, toss together the tomatoes, cucumber, radishes, chile, parsley, olive oil, lemon juice, sumac, and ½ teaspoon salt.
  2. Toast the bread and let the toast cool slightly before topping.
  3. Smash one-quarter of an avocado over each toast. Stir the salted red onion into the fattoush, then spoon a few generous scoops over the avocado. Add a few spoonfuls of the collected juices, too. Serve sprinkled with za’atar and nigella (if using).
Toast: The Cookbook by Raquel Pelzel. Published by Phaidon Press £11.21 Amazon