Avocado Sandwich with Pickled Onions
*This recipe is vegetarian. Vegan, if you omit the cheese.*
I can sing praises for this avocado sandwich endlessly! Especially when served with an Indian-inspired pickled onions known as Pyaz ka Achar. Yum! I love the bite that Pyaz ka Achar gives, so if I don’t happen to have them with my avocado sandwich, I feel as though something’s missing.
It’s a lovely Spring weekend, so we packed these healthy sandwiches and headed to a nearby park – Toronto’s High Park – where the cherry blossoms (sakura) are in peak bloom! Cherry blossoms have a notoriously short season (about 1 – 2 weeks in April or early May), but boy, when they do bloom, they are the prettiest, fluffiest things I’ve ever seen! I’ll be sharing those pictures with you soon!
In the meantime, why not try to make pickled onions ahead of time…because they go well not only with this avocado sandwich, but also with any dish you may want to add a kick to! Your body will thank you for all the carotenoids, antioxidants, folate, and fibre from the avocado; as well as the probiotics from your pickled onions! Cheers to a healthy meal!
- ~~ For the Pickled Onions ~~
- 1 white onion, thickly sliced
- 4 oz (1/2 cup) freshly squeezed lemon juice or white vinegar
- 1 teaspoon jaggery or brown sugar
- ½ teaspoon chilli powder
- 1 teaspoon cumin seeds, crushed
- ½ teaspoon garam masala
- 1 bay leaf
- 1 cinnamon stick
- 3 cloves garlic, crushed
- two pinches of salt
- ~~ For the avocado sandwich ~~
- 1 ripe avocado
- half a tomato, diced
- juice of half a lime
- cilantro leaves, finely chopped (optional)
- cheese (optional)
- slices of sourdough or whole grain bread
- To make the pickled onion, put the vinegar in a heated sauce pan, add the jaggery or brown sugar, all the spices, garlic, and season with salt. Bring to a boil and cook for 10 minutes.
- Add the onions and cook for a further 3 to 5 minutes. Remove from heat and allow to cool.
- When cool, put the mixture into sterilized jars, cover with muslin and leave in the windowsill or outdoors for 1 week, shaking it daily.
- Alternatively, you can enjoy the pickled onions right away (without having to let it sit for a week).
- Enjoy it chilled or at room temperature.
- To assemble the avocado sandwich, slice the avocado in half lengthwise, remove the stone / seed with a knife, and slice and scoop out the fruit.
- Place avocado in a mixing bowl, add the diced tomato, squeeze the juice of half a lime, and add cilantro leaves.
- Gently mix and mash the avocado mixture. I prefer mine with big chunks.
- Scoop the avocado mixture on one slice of bread. Optional step: add cheese on another slice of bread and pass under the broiler to melt.
- Place one toast on top of the avocado spread to make a sandwich, and grill in a grill pan or panini press until bread is toasted softly crunchy.
- Serve with pickled onions and micro greens on the side.