smashed avocado on dukkah sourdough

smashed avocado on dukkah sourdough | The Clever Carrot

Continuing on with my current obsession, I’ve found some new ways to enjoy dukkah.

I first came across the avocado and dukkah combination while living in Australia.

I personally like to make this mid-morning, especially if I’ve skipped breakfast and need to eat something fast (I’m not fun when I’m hungry). The good-for- you fats help to regulate blood sugar levels, while the natural protein and fiber leaves you feeling nice and full, unlike most quick snacks.

The buttery texture over the warm bread is to die for…

smashed avocado on dukkah sourdough | The Clever Carrot

Usually, I make this on sprouted toast but lately I’ve been enjoying it on my dukkah sourdough.

I toast a couple of thick slices and ‘smash’ ripe avocado over the top with a fork. The avocado melds with the soft, toasty bread similar to butter. Any extra dukkah that falls off gets sprinkled back on top of the avocado.

The spice mix adds a wonderful crunch to its creamy counterpart. I also like to drizzle good quality olive oil and lemon juice to finish.

Simple, but delicious.

Tips:

  • To quickly ripen avocados, place them in a brown paper bag with a banana (if you have one) at room temperature. They should be ready in about 2-5 days.
  • When avocados go on sale, I like to stock up and freeze them. To do this, slice open the avocados lengthwise and remove the pit. Scoop out the inside keeping both halves intact, and squeeze lemon juice over the top to prevent browning. Wrap individually in plastic wrap, then a layer of foil, and freeze. Frozen avocados will last up to 3 months. Defrost before using. If making smoothies or ice cream, use straight from frozen.
smashed avocado on dukkah sourdough
 
Prep time
Total time
 
Author:
Serves: 2
Ingredients
  • 4 slices of dukkah sourdough, or bread of choice
  • 1 ripe haas avocado
  • 1 lemon
  • good quality extra virgin olive oil
  • salt + pepper
  • extra dukkah (optional)
Instructions
  1. Toast your bread as desired.
  2. Slice open the avocado lengthwise and remove the pit. Scoop out the inside and dice into chunks.
  3. Divide the avocado and place onto the toast. Press down with a fork to 'smash' it.
  4. Drizzle with olive oil and lemon juice to taste.
  5. Season with salt + pepper and extra dukkah (if using).

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coogee beach australia | The Clever Carrot

This is where I lived, a little beach town called Coogee.

coastal walk australia | The Clever Carrot

The view from my coastal morning walks…

coogee beach australia | The Clever Carrot

Natural beach pools on a cloudy day.

cafe barzura | The Clever Carrot

My favorite local spot for flat whites & smashed avo on toast…

cafe barzura | The Clever Carrot

People watching…

sydney opera house | The Clever Carrot

The Opera House! Say hello to the man waving at you ;)

sydney harbour bridge | The Clever Carrot

Sydney Harbour Bridge… I climbed that thing you know.

kangaroo | The Clever Carrot 

Just chillin’

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Comments

  1. says

    Lucky you to have lived in such a beautiful place! And I never knew you could freeze avocados…to think of all the ones that ended up in the trash-can’t wait to try it…great tip!

    • Emilie says

      I was very lucky indeed… I miss it every day! Such a beautiful country (and killer coffee). As for the avocados, isn’t that a cool tip- freezing them? This is relatively new to me too but it’s great. You finally have something when you need it!

    • Emilie says

      Thank you very much! Avocado is absolutely delicious on toasted bread. You should definitely give it a try. And sourdough makes everything taste better, of course ;)

  2. says

    You lived in Australia?! Lucky girl, beautiful photos! I spent a summer in Melbourne and hope to go back one day. This is such a great lunch idea, especially on your gorgeous sourdough bread!

    • Emilie says

      I did! Very lucky, I know. It was such a wonderful experience, as I’m sure you can relate. I had a chance to visit Melbourne as well, which is just an amazing vibrant city. Great food too. I would’ve liked to have spent more time there :( So much to see, so little time…

  3. says

    What fabulous photographs – and this snack sounds fabulous. I can just imagine all the flavors and the nice oil and lemon. Yes, indeed. A very fine snack.

    • Emilie says

      Hi Adri! Yes, good quality olive oil is a must for this one. Such simple food needs good ingredients. You know, I bet this would taste wonderful with that lemon olive oil you have… now you have me thinking :)

  4. says

    I never knew you could freeze avocados, but I always wondered. I’m going to give that a try. Beautiful simple snack and the pictures are great. What an awesome experience to live in Australia. I would love to visit one day. My cousin is an archeologist over there and offered to host us. One of these days I really have to take her up on the offer.

    I’m going to try your dukkah sourdough tomorrow. I just started the leaven today, but the only thing is that I am using my own wild yeast starter. I’m not sure if everything will go as planned but I guess I’ll see.

    • Emilie says

      Right? Me too, and it works. I use frozen avocados for smoothies mostly, but it’s good to know that you have some on hand for whatever you need. I love avocados (maybe Kelly has a tree in her backyard?)
      We need to visit her…
      Living is Australia was an amazing experience. Lovely country, lovely people. I’m so curious- where does your cousin live? You should definitely go visit. It would be a trip of a lifetime… if the boys slept on the plane, of course ;)
      Yay, I’m so excited that you’re trying the sourdough. You have to let me know how it goes. And that wild starter of yours sounds so intriguing by the way. I’ve never done anything like that before.
      You go get your bake on before it’s 100 degrees out there ;) xx

      • says

        My cousin is actually all over the place at different sites for work but I believe the family is in Perth now. I want to go in the worst way. I might have to wait until the boys are a little bit older though. I’m not traveling with a two year old who is still in diapers…YIKES NO!

        So the bread came out delicious and my wild yeast actually worked better then my Alaskan starter. I thought the whole “catching wild yeast” thing didn’t actually produce good results but I was surprised it came out better then I expected. You should give it a try, lots of fun :)

  5. says

    Being Aussie, this is one of my very favourite breakfasts. I’ve eaten it with dukkah, chilli flakes and sea salt, lemon-infused oil, chunks of creamy goats cheese and (one of my favourites) with vegemite spread underneath on the sourdough. So simple but so good! So glad that you’re continuing the tradition where you are. Coogee beach is beautiful, as are most Aussie beaches. I often take it for granted that I’m less than ten minutes from the water. Beautiful post Em, your photos and memories are absolutely stunning. Australia misses you! xxx

  6. says

    I so wish you STILL lived in Sydney, can you imagine how much fun we’d have? Love the avo toast – it’s still a regular offering in cafes here! Your version sounds divine! xx

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