Recipes | Fruits From Chile
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2 carrots (multicolored if possible)

2 tablespoons dill pickle brine (juice from a jar of pickles)

1 avocado, pit and skin removed

2 slices toasted bread

2 teaspoons extra virgin olive oil

1 garlic clove, peeled

½ teaspoon caraway seeds, lightly toasted

cracked black pepper

1 tablespoon fresh cilantro, or chervil leaves

flaky sea salt


Peel carrots and into thin rounds. Place rounds in a medium mixing bowl, pour in 2 tablespoons of pickle brine. Toss carrots in the pickle brine and let sit, while you prep your toast.

When you pull your toast from the toaster, immediately brush 1 teaspoon of olive oil on the hot bread. Then rub a peeled garlic clove over the oiled bread – just giving a nice hint of garlic flavor.

Next, slice or mash ½ avocado onto each slice of toast. Scatter seasoned carrot coins over the avocado. Top with caraway seeds, cracked black pepper, chervil, flaky sea salt and drizzle on some excess pickle brine. Eat right away.

(Makes 2 toasts)