🥑 Easy Avocado with a Mix of Seeds (Vegan & Gluten-Free)

Creamy, crunchy, and full of feel-good fats — this is avocado toast’s low-key cousin who knows how to chill and glow.

 

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💚 Why This is Our Anytime Snack MVP

Sometimes the best things are the simplest. This little avocado-and-seed situation is living proof.

There’s something deeply satisfying about slicing open a perfectly ripe avocado — that soft green, the buttery richness, the little moment of calm it brings. But when you add a sprinkle of crunchy, salty, toasty seeds? Game over. You’ve got texture, flavor, healthy fats, protein, and a snack that feels like a treat without even trying.

It’s endlessly customizable, requires zero cooking, and can be eaten with a spoon, on toast, over greens, or straight from the bowl with fingers (we don’t judge here). It’s the kind of thing you make once and keep making forever.

 

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🥄 What You’ll Need

• 1 ripe avocado

• Pinch of sea salt

• Optional squeeze of lemon or lime

• Drizzle of olive oil (optional but luxurious)

For the seed sprinkle (mix & match!):

• 1 tsp sesame seeds

• 1 tsp sunflower seeds

• 1 tsp pumpkin seeds (aka pepitas)

• 1/2 tsp chia or flax seeds

• Optional: pinch of chili flakes, za’atar, or nutritional yeast

 

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🥑 How to Make It

1. Slice your avocado

Cut in half, remove the pit, and scoop into a bowl. You can mash it, slice it, or leave it in halves depending on how you want to eat it.

2. Season it up

Add a pinch of salt, a squeeze of lemon/lime, and a little olive oil if you’re in the mood for fancy. If you’re mashing, give it a gentle stir here.

3. Sprinkle like you mean it

Toss your seeds into a dry pan and toast over low heat for 2–3 minutes (optional, but so worth it). Sprinkle generously over your avocado. Bonus points for layering textures — some small, some big, some toasted, some raw.

4. Spoon, scoop, toast, repeat

Eat it as-is with a spoon, pile it on crackers or gluten-free toast, or toss onto salad greens for an instant power lunch.

 

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🌻 A Snack-Sized Story

This recipe was born out of “fridge foraging” — that moment when you’re not really hungry for a meal, but also not about to settle for a dry rice cake. I had an avocado, a few forgotten jars of seeds, and five minutes. I didn’t expect it to be anything special — but the flavor? The crunch? The little glow afterward?

Now it’s my everyday go-to: pre-lunch snack, late-night dinner, post-yoga moment of peace. It’s avocado’s glow-up moment — and your pantry’s chance to shine.

 

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Let me know if you want riffs like spicy seed mix, sweet-nutty topping, or how to turn this into a dressed-up avocado boat lunch. 🥄✨