Sheet Pan

Avocado Toast Salad

April 17, 2018
10 Ratings
Photo by Ty Mecham
  • Prep time 30 minutes
  • Cook time 16 minutes
  • Serves 4
Author Notes

Avocado toast learns a few tricks from panzanella. —Emma Laperruque

Test Kitchen Notes

Featured in: Avocado Toast Salad Is the Best Thing Since Avocado Toast —The Editors

What You'll Need
  • Dressing
  • 6 tablespoons Greek yogurt, preferably whole-milk
  • 5 tablespoons just-squeezed lemon juice (about 1 1/2 lemons)
  • 1/4 cup extra-virgin olive oil
  • 1 pinch kosher salt
  • Salad
  • 1/2 loaf crusty, seedy, whole-wheaty bread, very thickly sliced, then torn into pieces (about 5 1/2 cups)
  • 6 tablespoons raw sunflower seeds
  • 1/4 cup raw sesame seeds
  • 3 tablespoons extra-virgin olive oil, plus more for serving
  • 2 pinches kosher salt
  • 2 pinches freshly ground black pepper
  • 2 Persian cucumbers, thinly sliced
  • 5 radishes, thinly sliced
  • 1/2 small red onion, very thinly sliced
  • 1/4 cup barely chopped basil, divided
  • 1/4 cup barely chopped dill, divided
  • 1/4 cup parsley leaves, divided
  • 2 large avocados, cubed
  1. Make the dressing. Combine the yogurt, lemon juice, olive oil, and salt in a measuring cup or small bowl. Whisk with a fork until creamy and emulsified. Taste and adjust the seasoning as needed.
  2. Preheat the oven to 375° F. Line a rimmed sheet pan with parchment, nonstick foil, or a silicone baking mat. Add the bread pieces and both seeds. Drizzle with the oil, 1 pinch of salt, and the pepper. Toss with your hands until everything is coated and seasoned. Bake for about 16 minutes, until the bread is toasty and the seeds are colorful. Let cool completely.
  3. Meanwhile, combine the cucumbers, radishes, onion, and remaining pinch of salt in a large bowl. Toss with your hands. Top with half the herbs.
  4. When the bread and seeds are totally cool, add all the bread to the bowl, plus some of the seeds and 1 avocado. Add the dressing and toss until everything is coated. Season with salt to taste. Let hang out for a few minutes while you go find a big serving platter.
  5. Dump the avocado panzanella onto the platter and spread out. Drizzle with olive oil. Top evenly with the remaining avocado, herbs, and seeds.

See what other Food52ers are saying.

  • Toonces Waldorf
    Toonces Waldorf
  • Sydney Larson
    Sydney Larson
  • Emma Laperruque
    Emma Laperruque
  • Nancy Herring
    Nancy Herring
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.

11 Reviews

Nancy H. June 2, 2021
I just tried this as is and it's delish. Next time (like this weekend) I think I'll try half tahini/half yogurt or maybe all tahini for the yogurt. Just can't decide on the vegan part.

This is delish as is
Anne G. July 8, 2020
Have made this salad several times and is fabulous. The only change I made was to substitute pumpkin seeds for sunflower seeds, since that is what we always have on hand. My family request this salad about once a week, and has become a favorite.
Emma L. July 9, 2020
Yum, pumpkin seeds sound great!
Toonces W. December 18, 2019
This has become one of our family’s all-time favorites!!!
Emma L. December 19, 2019
Yay! So glad to hear it.
Sydney L. December 8, 2018
SO good. The fresh herbs really make the salad, so don't skimp on those. We skipped the red onion (don't like raw onion) and forgot to get radishes at the store but it was still delicious.
Emma L. December 9, 2018
Thanks, Sydney!
Gabriele June 27, 2018
Delicious. Didn't have cucumbers or radishes substituted with shredded carrots, tomatoes and lettuce. Everyone loved it.
Fragon June 23, 2018
I agree that the mix of veggies can shift depending on preference, season, etc. And for meat eaters bacon is a great addition.
Renée R. April 22, 2018
I made this tonight for dinner. Wow! It's great. I mixed it up on the veggies and herbs. I don't think it matters much. It's the quality of the bread, the dressing and the seeds that matter. Of course, it goes without saying that avocados are a must. I omitted the cucumbers because a member of my family intensely dislikes them and added sliced zucchini, a beautiful chopped yellow tomato and radishes. I went heavy on the herbs: Basil, dill and mint. This was sensational. Thanks so much for sharing.
Emma L. April 23, 2018
Yay—thanks, Renee! Totally love the idea of swapping in zucchini. Such a great go-to for spring and summer salads.