Sesame Cucumber Ribbon Avocado Toast Recipe

Clearly, the first week of 2017 has been all about easy meals for me.

I’ll admit it: part of this is for you, but mostly it’s selfish. I’m in the middle of photographing my cookbook and I need meals that require little to no cooking.

Also: this is Eddie’s worst nightmare on toast. He doesn’t like avocado and has an odd aversion to cucumbers. I gave him a chicken thigh and he was happy.

I recently shared my favorite winter avocado toast, and this is another version I discovered over the holidays that I’ve been obsessively eating. It’s SO good. It reminded me of last winter when I couldn’t stop putting sesame cucumbers on everything—especially on veggie cream cheese and smoked salmon toasts.

This one is similar but even better because it’s simple avocado toast done right. For me, avocado toast isn’t going anywhere in 2017. It’s my go-to breakfast or lunch because it’s filling in the best way: satisfying, flavorful, crunchy and creamy.

Plus, you can trash it up with toppings if you want.

And yes—these are real vegetables. Actual green veggies on my avocado toast. Who am I?

Here’s the simple method.

Use a vegetable peeler to make delicate cucumber ribbons, then whisk a quick dressing to drizzle over the ribbons. You can mix a little of the dressing into the avocado if you like—sesame and avocado are one of my favorite flavor combinations. If that sounds weird, a simple sprinkle of salt and pepper and the cucumber ribbons on top work perfectly.

My absolute favorite finishing touch is the sesame sprinkle. I often add a pinch of furikake for extra crunch. And the chili garlic paste—if you like a little heat and bold garlic flavor—takes this to another level. It’s pungent, but delicious.

Now: is it too early in 2017 to have an ice cream cone after this? Maybe a margarita? Maybe a peanut-butter-dipped spoon covered in chocolate chips? The vegetables are making me ask.

Exclamation points included.