Avocado and Grilled Onion Tartines
The ingredients that top these little tartines are humble enough: red onions and avocados.
But drizzle them with a zingy vinaigrette of pungent roasted coriander, tangy lime juice, delicately flavored avocado oil, and fiery cayenne… and watch these "common" ingredients come alive.
Add the wonderful flavors that come from grilling the onions and the bread and you've got tartines that you’ll be eager to sink your teeth into.
They make a perfect appetizer, lunch, or snack for summer and fall. Bon appétit!
See all appetizer recipes.
Click here to see A Vegetarian Grilling Menu.
For the onions
- 2 medium-sized red onions, cut crosswise into 1/4-inch-thick slices
- 1 -2 tablespoons extra-virgin olive oil
- 1/8 Teaspoon sea salt
- Freshly ground black pepper, to taste
For the vinaigrette
- 1 Teaspoon coriander seeds
- 1 Tablespoon lime juice
- 4 Tablespoons avocado oil (or extra-virgin olive oil)
- 1/4 Teaspoon sea salt
- 1/8 Teaspoon cayenne
For the tartines
- 2/3 French or sourdough baguette
- 2 ripe avocados, halved, pitted, skinned and cut into 1/4-inch pieces
- 1/3 Cup small basil leaves, or large leaves torn into 1/2-inch pieces, for garnish
Calories Per Serving492
Folate equivalent (total)177µg44%
KETO RECIPE: Avocado Toast
With the somewhat recent release of multiple brands of keto-friendly bread, people following a low carb and keto lifestyle are finally able to enjoy the Avocado Toast trend that has been around for a couple years. Sure we have always been able to bake our own keto bread, I even have a keto bread recipe that I love, but it is also wonderful sometimes to have the convenience of a store bought loaf of bread when you want to whip up a quick meal on a work day.
I definitely haven’t tried the majority of the keto-friendly breads that are now available. The one I have tried is the L’Oven Keto Bread they sell at Aldi and I really like it. It’s great for sandwiches, toast and I love making grilled cheese with it. I have also heard that Sola bread is good from multiple people. Orowheat even recently launched their own keto bread, which I haven’t see in my grocery store yet, but I will keep an eye out for it! So you have plenty of choices for bread and the beauty of avocado toast is that you also have almost an endless amount of toppings you can pair as well.
Avocado: make sure your avocado is ripe and feels soft when gently squeezed. You can slice, mash or do fancy avocado art on top. I typically stick to just mashing mine, but I am jealous of the people who make fancy roses and whatnot!
Avocado browns quickly, so make the toast when you are ready to eat it, squirting lime or lemon on top will also help this
Avocado needs seasoning, so be liberal with your seasoning of choice
Great Avocado Toast Ingredients
Egg: Sunny side up, soft boiled and poached are all delicious. For me there is nothing better than having yolk with my avocado toast.
Smoked Salmon: Salmon is another great protein source for your avocado toast. Lately I have been buying the Everything But The Bagel Smoked Salmon from Trader Joe’s!
Seasoning: pink salt, pepper, Tajin, red pepper flakes, Everything But The Bagel Seasoning are some of my favorites, a drizzle of Olive Oil or Avocado Oil, and a squirt of lemon or lime juice are all great choices. I know some people also like to rub garlic on the toast too. Fresh herbs are also delicious!
Veggies: red onion, tomatoes, sliced radish, arugula, spinach, ribbons of cucumber or carrot, sprouts, and just about any other veggie you like!
Nuts: I don’t put nuts on my avocado toast very often, but they can be a great change in texture. Any nuts work from walnuts to pistachios to sliced almonds and anything in between. Sunflower seeds are also good!
Cheese: crumbled feta, goat cheese, cotija
Try These Combos!
Pistachio Honey Avocado Toast
Sunny Side Up Avocado Toast
Avocado smashed, squirt of citrus, salt and pepper, red chili flakes or Tajin
Topped with a seasoned sunny side up egg
Sunflower Seed Avocado Toast
Avocado smashed, squirt of citrus, salt and pepper, red chili flakes or Tajin
Smoked Salmon Avocado Toast
Avocado smashed, squirt of citrus, salt and pepper, Everything But The Bagel Seasoning
Avocado smashed, salt and pepper
Sliced tomatoes of any size, I use grape tomatoes, I love heirloom grape tomatoes the most
Soft Boiled Egg Avocado Toast
Avocado smashed, squirt of citrus, salt and pepper, Everything But The Bagel Seasoning
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Prepare the Ingredients
Preheat oven to 400 degrees and prepare a baking sheet with foil. Throughly rinse produce and pat dry. Halve tomatoes. Slice radish into thin rounds. Halve baguette. Halve avocado, remove pit, and scoop out the flesh with a spoon. Cut avocado flesh into ¼" dice. Stem cilantro. Trim and thinly slice green onion at an angle (bias). Halve lime.
Cook the Bacon
Add bacon to baking sheet. Bake in oven for 12-15 minutes or until golden brown and crispy. Remove to a paper-towel lined plate.
Mix the Avocado Salad
In a mixing bowl, combine diced avocado, lime juice (to taste - start with half), half the green onion, half the cilantro, and a pinch of salt and pepper. Mash lightly if desired. Let sit for 10 minutes before serving.
Toast the Bread
Heat a medium pan over medium-high heat. Brush baguette halves with 1 tsp. olive oil and toast in pan, cut side down, 2-3 minutes until golden brown. Return pan to medium-high heat. If you have a toaster, you can use that as a shortcut.
Cook the Eggs
Add 1 tsp. olive oil. Add liquid eggs. Use a rubber spatula to constantly scrape along the bottom of the pan until eggs are set and just a little wet, about 2-3 minutes. Remove from heat, season to taste with salt and pepper, and set aside. Eggs will cook more in the warm pan. This “carryover” cooking will finish the eggs so that they're perfectly cooked.
Plate the Dish
Top baguette with avocado salad, then radish slices, tomatoes, remaining cilantro, remaining green onions, goat cheese, and a pinch of pepper. Place tartine on a plate. Place eggs and bacon next to tartine.
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
- 2 medium red onions, cut into 1/2-inch-thick slices
- 1 ½ pounds flank steak, trimmed
- 2 cups cherry tomatoes, halved
- ¼ cup balsamic vinegar
- 1 ripe peeled avocado, cut into 8 wedges
Preheat grill to high heat. Lightly coat onions with cooking spray. Place onions on grill rack grill 10 minutes on each side or until tender. Place onions in a medium bowl cover tightly with foil. Keep warm. Lightly coat steak with cooking spray sprinkle steak with 3/4 teaspoon kosher salt and 3/4 teaspoon black pepper. Place steak on grill rack grill 6 minutes on each side or until desired degree of doneness. Let stand 3 minutes. Cut steak diagonally across grain into thin slices. Add tomatoes, balsamic vinegar, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to onions toss gently to combine. Divide steak evenly among 6 plates top with 1/2 cup tomato mixture. Cut avocado wedges in thirds crosswise. Top each serving with 4 avocado pieces.
I loved it. followed the recipe exactly (except for using less oil to cook the fish). It was very tasty, and it’s light and healthy!
Great dish! This salsa would really compliment a ceviche dish quite well.
So easy and delicious. served over some quinoa and sautéed kale. A bright touch of summer in the middle of a snowy winter
Perfect, so fresh. I've made this many times, I only change the fish, depending on what is fresh. Last time, Red Snapper.
Delicious, fresh, simple to make, and quick too! I accidentally forgot to add the jalapeno and it was still scumptious. I used Dover sole fillets.
amazing. i've made this a lot and with all different types of white fish and it's always great
Yes to this recipe! It is great tasting, light yet full of flavor and it's quick to make! Wouldn't change one thing about it :-) I wouldn't hesitate to serve it to company.
Oh yum! So healthy, fresh & just downright delicious!
Double easily. Used a regular navel orange 4x3oz fillets and followed the rest exactly. Might chop things up more next time. Lots of juice (nicely soaked up by quinoa) but that juice, mixed with smaller pieces, might make more of a sauce than a salsa? could be tasty. Great flavors and super easy to make.
Yummy. tasty fish and delicious salsa. so easy to make and loved by all. will definately make again. Will try to marinate the fish beforehand next time as other chefs suggested.
This was SO good, and very easy. I, too, marinated the fish in lime juice with garlic. I'll definitely make this again. lo cal and delicious!
It would be great to have details on calories and nutrition facts for healthy low calorie recipes. This recipe is great!
This was delicious! simple, and the ingredients complimented each other. will definately make this again, didnt add cilantro and it was still great.
This recipe was delicious! The salsa was a perfect edition to the meal. The salsa had texture and depth of flavor.
This was easy and tasty. I loved the salsa. I'm not normally a fan of fish so this was a risk that I was very glad I took!
As Mahi-Mahi is harder to find where I live, I tried this with Snapper instead. It was excellent! Highly recommended.
I agree with others who suggested marinating the fish in lime juice and garlic and to add cilantro. Very quick, easy and good.
made this exactly as written and it was delicious! served it with martha stewart's cilantro rice and sauteed fresh corn with a little cayenne pepper. yum!
My husband and I absolutely loved this fresh & healthy recipe! I used what I had on-hand: 1 small can of drained mandarin oranges instead of blood orange, lemon juice instead of lime, and added fresh cilantro. I also marinated fish in lemon juice with chopped garlic for 15 minutes. I've tried this with mahi-mahi & halibut. I like it best with the halibut. Will make this dish all spring & summer long!
Bought blood oranges and except for juicing (to pair with vodka:) didn't know what to do with them. This was perfect-only I used swordfish and also added cilantro. Tastes like summer!
Very tasty- even for my fiance- a fish hater! I added cilantro as others suggested and marinated the fish in garlic in lime juice for 12-15 minutes. Served it with cilantro rice and chips with the leftover salsa.
So good and so fast! Flavorful, citrusy goodness. It's a forgiving recipe that can be thrown together to your taste, so all you need to remember is the ingredient list. I made this with green jalapeno and added some extra avocado. I also marinaded the fish in fresh garlic while I made the salsa, as other reviews mentioned. The first time I made this, I put it on top of couscous drizzled with lime . The next time I made it, I made fish tacos. warmed spinach tortillas, topped with shredded spinach, lime juice, the mahi mahi, and salsa. These tacos rock and they are super healthy! How can you go wrong?
I just made this meal for my boy friend and another mutual friend and they were very impressed. Changes I made to the recipe include substituting the Mahi-mahi with Ahi tuna steaks (because the store was out of Mahi-Mahi) and it was absolutely delicious. This was my first time cooking fish and I couldn't believe how easy and tasty it was. I also used grapefruit instead of the oranges because they weren't quite in season and I took the advice of others and added a touch of cilantro to the salsa. I am realy pleased with this recipe and i definitely encourage anyone to try it. It's virtually fool proof! I also recommend this recipe with a white wine like a Pinot Grigio.
This was a very quick and easy dinner. The salsa is fantastic and you can sub out the limes for any type of citrus. Marinating in citrus and garlic for 15 minutes was a great suggestion.
This recipe was amazing! I'm new to cooking fish and this was so simple, so tasty and so healthy. I left out the pepper in the salsa and even still it bursted with flavor! Cannot wait to make this again. YUM!
Mini Grilled Cheese with Bacon, Avocado and Caramelized Onion
For anyone who even remotely likes grilled cheese, this grilled cheese with bacon, avocado, and caramelized onion recipe is going to have you craving grilled cheese every day – perhaps even multiple times a day! As if those amazing ingredients weren&rsquot enough, it gets even better when served with tomato soup or sauce on the side for dipping. Yes, this is a grilled cheese made in heaven! You&rsquoll want to spread the grilled cheese love by sharing this recipe with family and friends on Facebook, Pinterest, Instagram, and Twitter.
Begin by cooking bacon in a skillet over medium heat and then place on a paper towel to absorb excess fat. Wipe out skillet with a paper towel and sauté onions over medium heat, until caramelized. Remove from heat and place in a dish.
Add 2 slices of bread to the skillet over medium heat and top each slice with a thin slice of Cabot White Oak Cheddar (or your favorite Cabot cheese flavor). Then layer half of a bacon slice, ¼ of the onions, and ¼ of the avocado on each slice, and top with another slice of bread. Heat until browned on the bottom and cheese begins to melt. Flip over and heat until bottom slice is browned and toasted. Remove the two sandwiches and repeat.
Heat tomato soup or tomato sauce and serve with grilled cheese sandwiches for dipping. Enjoy!
For a sweet and savory grilled cheese sandwich, try our Nectarine & Bacon Jam Grilled Cheese. Cabot is a co-operative of over 800 farm families who all work diligently to produce only the highest quality products. We&rsquod love for you to share your thoughts about this grilled cheese with avocado, bacon, and caramelized onion so, if you could rate and review the recipe once you&rsquove tried it, we&rsquod really appreciate it!
8 slices whole-grain bread
6 ounces Cabot White Oak Cheddar, thinly sliced (or any Cabot flavor you have on hand)
3 onions, thinly sliced
1 avocado, thinly sliced
4 slices bacon
1 cup low sodium, low sugar prepared tomato soup or marinara sauce
Freshly ground pepper
COOK bacon over medium heat, in a skillet, then place on a paper towel to absorb excess fat. Drain excess fat.
WIPE out skillet with a paper towel. Sauté onions over medium heat, until caramelized.
REMOVE from heat and place onions in a small side dish.
ADD 2 slices of bread to the skillet over medium heat. Top with ¼ cheddar on each slice. Layer 1 slice halved bacon, ¼ of the onions and ¼ of the avocado on each slice. Top with another slice bread. Heat until browned on the bottom and cheese begins to melt. Flip and heat until bottom slice is browned and toasted. Remove the two sandwiches and repeat.
HEAT tomato soup or tomato sauce.
SLICE the crust off the grilled cheeses and then slice in half (we prefer crust off because you can see all the deliciousness inside the sandwiches).
TOP with freshly ground pepper.
Serve the sandwiches on a platter with tomato soup/sauce in a small dish for dipping. As the party host, you have permission to eat the crusts, there will be some goodness in there.
When you think of great leftovers, seafood is definitely not the first thing that comes to mind. But there is one fish that can be even better the next day. Salmon tastes great reheated or cold from the fridge and it can be turned into all kinds of different dishes. Culinary content creator Jake Cohen is joining TODAY to share one of his all-time favorite salmon recipes from his new cookbook, "Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch." He shows us how to make his mother-in-law's spiced salmon with tomato and turns the leftovers into a tasty tartines with mashed avocado.
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My Mother-In-Law's Iraqi Roasted Salmon
This dish is truly an awakening of flavor. I learned the recipe via detailed phone calls with my mother-in-law describing this dish that she swears is her most popular entertaining dish ever. Smothered in onions and caramelized tomato paste, the salmon sings with bright acidity from lemon and heat from Iraqi curry powder (which I've simplified here with coriander, cumin, turmeric, and cayenne). It's just as easy as it is popular, so get ready to join the fan club!
Leftover Salmon Avocado Tartines
I actually don't really enjoy the flavor of reheated, cooked salmon. Instead, I've become obsessed with flaking it over my avocado toast for a little extra protein!
If you like those make-ahead recipes, you should also try these:
Bring vinegar, wine, sugar, and salt to a simmer over medium-high heat in a small saucepan. Place jalapeños in a small bowl or jar and pour brine over. Let sit until cool, or at least 1 hour.
Do Ahead: Pickled jalapeños can be made 1 week ahead. Cover and chill.
Broccoli and Dressing
Prepare a grill for medium, direct heat. Purée one avocado half, garlic, tahini, lemon zest, 5 Tbsp. lemon juice, ⅓ cup cilantro, 4 Tbsp. oil, and 2 Tbsp. water in a blender, adding a splash of water if needed, until smooth. Season with salt and pepper.
Toss broccoli and onion with 2 Tbsp. oil season with salt and pepper. Grill, turning occasionally, until broccoli crowns are dark brown in places and stems are crisp-tender, 5–7 minutes. Let cool slightly.
Coarsely chop broccoli and onion. Toss in a medium bowl with remaining 2 Tbsp. lemon juice and 2 Tbsp. oil season with salt and pepper.
Spread tahini dressing on a serving platter and top with broccoli mixture. Drain some of the pickled jalapeños (you will have extra). Top broccoli mixture with remaining chopped half of avocado, sesame seeds, drained jalapeños, and more cilantro.
How would you rate Grilled Broccoli with Avocado and Sesame?
I made a version of this. I used some pickled Jalapenos from a jar, rather than making my own. They gave the recipe a big lift when a random mouthfull snagged one, definately a great addition. I added a bed of spinach leaves, some kalamata olives and some grilled mushrooms (because they needed using up, but left out the onion and sesame. As others have said this is a great lunch.
Very nice recipe. I didn't use balsamic, but a mixture of xerex vinegar, chopped habanero, lemon juice and a little honey to deglaze the grilled broccoli. Skipped the jalapenos. One avocado was enough, the dressing was fatty enough as I replaced the tahine with blended grilled pine nuts and walnuts. Finished everyhing with some sumak for freshness. Some toasted sour dough bread on the side! Heavenly lunch!
super tasty recipe both my mum and I would highly recommend! I would agree with more avocado if you like avocado and would recommend some nice bread on the side, we found focaccia which was delicious. I also decided to fry the broccoli instead of grill which was delicious. Will definitely be having again!!
The best recipe I've found on Bon Appetit. I haven't done the pickled jalapeños but the broccoli + tahini dressing is excellent and good for any occasion. I recommend picking up 2 or 3 avocados instead of 1 - who wouldn't want more? The dressing can also take a serrano or two if you're into heat.
Fantastic recipe, the only catch is that Keto is highly macro-nutrient centric, so a table of nutritional values ( average analysis or just whole-dish) would be of huge benefit to the strict calculating dieter.
Grilled Avocado with Veggie Ceviche
If you've never tried grilled avocado, break out the grill ASAP! Tart veggie ceviche over lightly charred, creamy avocado is a delicious grilling side.
Grilling week continues! For the 3 recipes I’m sharing this week (the first was a grilled asparagus recipe if you missed it), I really wanted to choose produce that’s less commonly grilled. We’ll have all summer to grill my favorite staples like peppers, zucchini, and eggplant. I’ve never grilled avocado, so I thought “ooh, that’ll be fun!” It was fun, we loved it, and so will you:
How to Make This Grilled Avocado Recipe
Start by making the veggie ceviche filling with hearts of palm (they have a fish-like texture), tomato, serrano pepper, cilantro, and diced red onion for crunch. Toss the veggies with lots of lime juice, zest, and a splash of coconut milk.
I usually like my ceviche with avocado chunks in it… in this case, I did things backwards by stuffing the ceviche into the grilled avocado. On its own, the ceviche is a bit on the tart side, but those flavors balance once nestled in the creamy avocado.
Once you’ve made your filling and you’re ready to eat, slice and season the avocado halves with olive oil, lime juice, salt, and pepper. Don’t slice them any earlier, or they’ll start to brown.
(Sidebar – drain any liquid that’s fallen into the hole of the avocado before placing them on the grill. When oil drips into the grill, the flame gets bigger, and you don’t want your hands to be nearby).
Grill the avocados on medium-high heat, cut side down, for 3-4 minutes. Mine (pictured) came out a tiny bit too charred at 5 minutes, but they were still soft, creamy, tangy, and delicious!
If you love this grilled avocado recipe…
Try grilling asparagus, corn on the cob, portobello burgers, or veggie burgers next! Then, check out this post for more vegetarian grilling ideas.
- 1 to 2 serrano or jalapeño peppers, or to taste
- 2 ripe avocados
- Vegetable oil for oiling the grill grate
- 4 slices of your favorite artisanal bread (each slice should be 6 to 8 inches long, 4 inches wide, and 3⁄4 inch thick—cut the loaf on the diagonal to obtain large slices)
- Extra virgin olive oil
- Maldon salt or coarse salt (sea or kosher) and freshly ground black pepper
- 1⁄4 cup coarsely chopped fresh cilantro
- 1 lime, cut into wedges for serving
1: Set up your grill for direct grilling and heat to medium-high. Be sure to have a fire-free safety zone in case the bread starts to burn.
2: Cut the serranos crosswise into paper-thin slices (for milder tartines, seed the chiles, then slice).
3: Meanwhile, halve the avocados, and pit, peel, and cut them lengthwise into 1⁄2-inch-wide slices. (Do this at the last minute so the avocado doesn’t discolor. If you want to do this more than 10 minutes ahead of time, squeeze fresh lime juice over the avocado slices to keep them from browning.)
4: Brush or scrape the grill grate clean and oil it well. Grill the bread slices as described in Step 2 on the facing page.
5: Transfer the toasted bread slices to a wire rack or a clean dishtowel (this keeps the bottoms from getting soggy). Shingle the avocado slices on top and dot with serrano slices. Drizzle with olive oil and sprinkle with salt, pepper, and cilantro. Serve with lime wedges for squeezing.