This Everything Seasoning Avocado Is, Well, Everything

This isn't so much a recipe as it is a lifestyle choice, because I honestly can't figure out what avocado toast is. Yes, this isn't a common belief; there's a reason I go into more detail about it in the chapter on savory breakfasts in my new book, Dining In. It's not that I think avocado toast is bad in itself, it's just that most of the time it's never that good. We all know this story: wherever you live, in a cafe or restaurant that serves avocados that are crushed to an unrecognizable consistency (if you're lucky, they're still green), they get smeared on the (underdone) bread they're lying on, due to a lack of salt, acid, or possibly both the other one. It might have been nothing if avocado wasn't such a special ingredient. By themselves, they are a stunning color and shape, juicy and fat, with a light nutty, vegetable flavor. They don't need toast. In fact, I'd say toast needs them. But I would prefer toast on its own, perfect in its crunchy simplicity, just as I would prefer to eat avocado on its own, seasoned only with lemon juice and lots of crunchy salt. Of course, there are exceptions to this rule; hot sauce, lime juice, and red pepper flakes all have their time and place for avocado. Now mix everything that is crunchy and salty (for example, the "spicy mixture", which is presented in the "seasonings" section in the dining room). As the name suggests, they have it all — cumin seeds, sesame seeds, dried onions, salt, and as many poppy seeds as you need to get at least one stuck in your teeth. It's an obvious choice to serve with springy, loose bagels, but a perfectly ripe avocado dusted with buttercream and cut in half is a real discovery. Avocado really doesn't need anything, except maybe everything.Avocado with a mixture of all seeds - there are so many puns with the word “everything” here, but I will spare you. While this concoction is perfect for freshly opened avocado, it can be used to top pita bread or store-bought pita bread (brush with butter, sprinkle and bake until crisp), sprinkle with whipped ricotta for dipping, or serve with a sprinkle of sauteed vegetables on top. I like to add these seeds to salads to give them a salty crunch and caraway flavor, and to fill baked potatoes with sour cream. Just keep them handy and you'll find a way to use them ... to everything (do you understand?). Reprinted from Dining In. Copyright © 2017 Alison Roman. Photo Copyright ©2017 by Michael Graydon and Nicole Harriott. Published by Clarkson Potter / Publishers, Penguin Random House, LLC.
Squeeze half a lemon on each avocado half and sprinkle with the mixture. You don't need a toast, but I won't stop you.Put the white sesame seeds, black sesame seeds, cumin seeds, and poppy seeds in a small skillet. Cook them over medium heat until the sesame seeds are golden brown and the cumin is fragrant, about 3 minutes (don't go away here; sesame seeds burn very quickly, especially around the edges of the pan). Remove from the heat and add the onion (if using) and salt. Allow to cool completely before serving. PREPARE IN ADVANCE: it can be prepared for 1 month in advance and stored at room temperature.