Avocado Toast With Sesame-Miso Spread

Look for tahini and miso in health food stores or in the international-foods aisle or refrigerated area of the supermarket.

We love old-school stainless steel tins; they're light but sturdy.

Total Time:
Level: Easy
Serves: 4
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  • 1/2 c. tahini
  • 2 tbsp. sweet white miso
  • 2 tsp. lemon juice, plus more for squeezing
  • 4 slices whole-grain bread, toasted
  • 2 avocados, peeled, pitted, and sliced
  • A couple pinches of coarse salt
  • black or white sesame seeds, toasted, for sprinkling Mild crushed red pepper, such as Aleppo, or black pepper, for seasoning
  • 4 large spinach leaves (or any other greens; optional)


  1. Stir tahini with miso and 2 tsp lemon juice. (Spread can be prepared 2 weeks ahead. Transfer to a jar and keep refrigerated.)
  2. Spread toasts with tahini-miso mixture. Top with avocado slices, squeeze a little lemon juice over them, and season with salt. Sprinkle with sesame seeds and lightly season with the pepper. Top toasts with spinach, if using.
  3. Slip toasts into sandwich boxes or waxed paper bags and eat within 3 hrs.

483 cal, 33 g fat (5 g saturated), 15 g protein, 38 g carb, 4 g sugar, 12 g fiber, 502 mg sodium, 0 mg cholesterol per serving

This story originally appeared in the May 2016 issue of Dr. Oz The Good Life.

Adapted from The Portable Feast: Creative Meals for Work and Play. Copyright © 2016 by Jeanne Kelley. Published by Rizzoli New York. Images copyright © 2016 by Ann Cutting.

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