Miso-Tahini Avocado Toast


  • 1/4 c. black sesame seeds

  • 1/8 tsp. large grain sea salt

  • 1/4 c. tahini paste

  • 1 tablespoon mellow white miso 

  • 1 small garlic clove, minced

  • 1/2 tsp. fresh lemon juice

  • 3-4 tbsp. water

  • splash of tamari (optional)

  • 1 ripe avocado, pitted and cut into 4 segments

  • 4 slices of toast, toasted

  • 1-2 tbsp. black sesame gomasio

  • 2 scallions, trimmed and sliced thin

  • fresh chopped dill for garnish, optional


  1. In a heavy skillet over a low flame, toast sesame seeds until fragrant, about 2-3 minutes.

  2. Set aside and let cool.  

  3. Place salt and cooled seeds in a mortar and pestle, grind until sandy. Set aside until ready to use.

  4. In a small mixing bowl, whisk tahini, miso, lemon juice, and garlic; while whisking add water 1 tablespoon at a time until thick and creamy (slightly thicker than a traditional tahini sauce). Cover with plastic wrap and refrigerate until ready to use.

  5.  Take the avocado segments and slice each segment into thin slices.  

  6. Spread a generous amount of miso-tahini onto each piece of toast; top with sliced avocado and sprinkle with gomasio, sliced scallions, and chopped dill.

Recipe by    Dolly and Oatmeal