Zaatar and Marinated Onion Avocado Toast

I'm welcoming you to my new series called, "We Have Food at Home" because we should learn to use up the food in our fridges before grabbing more groceries or eating out. As a content creator I do get overwhelmed sometimes trying to figure out what recipes to make for you guys, so I thought to myself, why not start making recipes on a whim that way the recipe is naturally made and I use food that's sitting in my fridge, instead of going out and buying things just to make one or two recipes. This way you also get to see how I come up with recipes for myself that are still balanced and nutrient-dense.

This fifth recipe of this series is my Zaatar and Pickled Onion Avocado Toast. For breakfast I wanted something that screamed, I paid $25 for this at a Boston rooftop restaurant. So, I came up with the combination and I'm never going back to a rooftop restaurant in Boston again. The combo of marinated onions, lemony arugula, and zaatar oil made me melt. The zaatar oil is just a combo of olive oil and zaatar that you can make at home, but if you want to always have it on you, I recommend making this purchase - it's a zaatar condiment spread and it adds so much flavor to so many different recipes. You can add it to eggs, toast, salads, it's quite delicious. I was sent this as PR from this small Lebanese business called Terranean Herbs and it's the one kind of PR that made me go back and purchase from because I love them so much. If you'd like to purchase the zaatar condiment spread I used, here is the link.

This recipe is time-consuming ONLY because you have to wait for the onion to properly marinate. However, be smart and prep them the night before so you can wake up and have the chance to make this delicious toast for breakfast. I will have to say, make sure to add some protein on the side but there is little in this. Not everything I make is going to be perfectly balanced but you can choose to pair the foods you want to make your meals balanced! This recipe overall takes 10 minutes to make and you can have it any time of day. You're going to love the recipe.

Yields: 1

Portion: 1 toast

Prep time: 10 minutes

Total time: 40 minutes (30 minutes to allow the onions to marinate)

This recipe is dairy free and vegan.

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Ingredients:

1 slice of sourdough bread

Handful of arugula

½ lemon

½ avocado, thinly sliced

Salt and lemon pepper

1 tbsp zaatar

1 ½ tbsp extra virgin olive oil

Sumac Marinated Onions

1 large red onion, thinly sliced

1 tbsp extra virgin olive oil

½ tbsp sumac (you can add more if you like)

1/4 tsp salt (salt to taste if needed)

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Instructions:

1. Prep onion: prep and place the thin strips of red onion into a serving bowl of choice. Add the olive oil, sumac, and salt to the onions. Toss and allow onions to be coated evenly. Allow onions to marinate in the fridge for at least 30 minutes before adding to food.

2. Prep other ingredients: grab your bread of choice, mine is always sourdough and toast it. While you wait prep the avocado and arugula. Slice the avocado. Add arugula to a small bowl and drizzle on lemon, mix in the lemon well into the arugula.

3. Prep zaatar oil: if you have the Terranean Herbs Zaatar Condiment Spread you can skip this step. If not, grab a small bowl and add in the zaatar and olive oil. Mix well, leave on the side to use.

4. Build toast: layer the arugula onto the bread, then the avocado. Once the onions have marinated enough, add as much as you like onto the toast. Season with salt and lemon pepper to taste. Add on your zaatar and olive oil blend. Slice in half and enjoy!

I hope you love this Zaatar and Pickled Onion Avocado Toast recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD