Ingredients
1/2 teaspoon whole coriander seeds, toasted
2 1/2 ounces sweet onion, such as Vidalia, very thinly shaved on a mandoline (3/4 cup)
3 teaspoons extra-virgin olive oil, divided
1 tablespoon raw (hulled) pumpkin seeds
3/4 teaspoon coarse salt, divided
2 slices seeded multigrain bread
1/2 teaspoon finely grated lime zest, plus 1 1/2 tablespoons lime juice
1 large carrot, thinly shaved with a peeler (1 3/4 cup)
1/4 cup fresh basil leaves, torn if large
1/2 large Hass avocado, sliced (4 ounces sliced avocado flesh)
Preparation
Coarsely grind coriander seeds in a spice grinder or a mortar and pestle. Place onion in a bowl of ice water for 5 minutes. Drain, then let dry on paper towels in refrigerator.
Meanwhile, heat 1 teaspoon oil in a small saucepan until hot. Add pumpkin seeds, and cook, swirling pan constantly, until plumped and toasted, 2 to 3 minutes. Drain on paper towels, and season with 1/4 teaspoon salt. (Pumpkin seeds can be prepared 1 day ahead.)
Heat a large nonstick saute pan or skillet over medium heat. Brush both sides of bread slices with 1 teaspoon oil total. Toast bread in skillet until brown, 1 to 2 minutes per side.
Whisk together lime zest and juice with remaining teaspoon oil. Add onion, carrot, basil, half the coriander, and 1/4 teaspoon salt, and toss well. Top each slice of bread with half the avocado, and season with remaining 1/4 teaspoon salt and remaining coriander. Top with salad and pumpkin seeds.
