Once you have the dukkah made, this recipe makes for a satisfying breakfast or an accompaniment to a great bowl of soup! Dukkah is an Egyptian condiment which consists of nuts, seeds, and spices. You can find the Dukkah recipe under the Roasted Roots with Tahini Jasmine Green Tea sauce and Dukkah recipe! I used a dense sunflower rye bread as a base for the avocado, however; if you are gluten sensitive you can use your favourite gluten -free substitute or even a rice cake!
- 1 ripe avocado, mashed
- 1/2 tsp.pink himalayan salt
- 1 Tbsp. fresh lemon juice
- 1 clove minced garlic
- 6 fresh basil leaves, chopped
- 2 slices of toasted bread of your choice or 2 rice cakes. ( I love the Lundberg tamari seaweed ones!)
- 1 tomato chopped
- 6 kalamata olives, pitted and halved
- 3 Tbsp. of dukkah
- extra chopped basil to garnish
Mix the salt, lemon, garlic, and chopped basil into the mashed avocado. Set aside.
Toast your bread. Spoon the avocado mixture onto your toast. Top with tomato, olives, extra chopped basil and a generous sprinkling of dukkah!