Crunchy Nut Topper
- 1 1/2 walnuts
- 1/2 cup pumpkin seeds
- 1/4 cup sesame seeds
- 2 tablespoons olive oil
- 2 1/2 tablespoons honey
- 1 1/2 tsp aleppo chili powder
- 1/2 tsp ground coriander
- 1 tsp sumac
- 1 1/2 tsp kosher salt
Place all the ingredients in a bowl and toss. Check for seasoning. Place in a 350 degree oven on a parchment lined baking tray for 10-15 minutes and let cool before using.
Coriander Rice Crunch
- 2 tablespoons evoo
- 1 tsp crushed coriander seeds
- 2 cups rice - whatever leftover rice you have on hand
- Juicy pinch of salt
Lemon Dressing
- 2 tablespoons honey
- 1/2 cup evoo
- 2 lemons zested and juiced
- 1 tsp kosher salt
Place in a jar and shake well. Store the rest of the vin in the fridge for later.
Quick pickled red onion
- 1 small red onion, finely sliced
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons kosher salt
- 2/3 cups red wine vinegar
To assemble
- 2 boxes of little leaf farms baby crispy green leaf
- 2 avocados
- 1 handful mint