Vegan Sesame Crusted Avocado Salad


I have to admit that I had my doubts about this recipe. While I was coating each avocado wedge in almond flour and sesame seeds, I couldn’t help but think that it was a waste of time (and two ripe avocados) to bake them when they tastes perfectly good au natural in a salad. We’ve done some previous baked avocado experiments and even if some of them were pretty good, they were honestly just as good raw. But David had his mind set on these. He said that “They will almost look like fried chicken wings” which made me exactly zero percent more keen on the idea.


But when we took out the tray with golden crusted sesame avocado wedges from the oven, they did actually look pretty good. The texture really is key here. The crust is firm and crunchy and when you bite into it the avocado inside almost melts with softness. The almond flour gives the crust a sweet nuttiness. Since we wanted to keep this recipe vegan, we tried aquafaba (chickpea brine) instead of egg to bind the coating to the avocado flesh and it worked like a charm. It holds the coating firmly in place and you can’t taste it at all. I also love the idea of using chickpeas in a salad and the brine for coating. No waste!

So, for all you avocado lovers that already eaten your own weight of guacamole, avocado toasts, avo-choco mousse and other desserts. Here is a new one for you to try.


You can make these as snacks and serve with a dipping sauce. I imagine a sweet soy-based dip, chimichurri, srirachamayo or yogurt dip would be good. In this recipe we have instead used them in a simple salad with quinoa, chickpeas and green grapes and Asian flavored dressing that pairs great with the sesame crust.


Sesame Crusted Avocado & Quinoa Salad
Serves 4 as a lunch

Sesame Crusted Avocado Wedges
2 avocado
1/2 cup aquafaba (the brine from the chickpeas in the salad)
1 tbsp lemon juice
1/2 cup / 50 g almond flour
1/2 cup / 75 g sesame seeds
1 tsp sea salt flakes

Quinoa Salad ingredients
1/2 cup / 85 g raw quinoa
70 g / 1 small bag lettuce (baby kale, lamb’s lettuce, watercress or lettuce of choice)
1 x 400 g / 14 inch tin cooked chickpeas (save the brine)
a handful green grapes, halved
10 cm / 4 inch cucumber, thinly sliced
a handful toasted almonds, chopped

2 tbsp soy sauce
2 tbsp sesame oil
1 tbsp rice vinegar or apple cider vinegar
1 tbsp maple syrup

Set the oven to 200°C / 400° F. Place a baking paper on a baking sheet. Cook the quinoa in 1 cup / 250 ml salted water for 15-20 minutes, until small tails appear on the seeds.
Open the chickpea tin. Pour the brine into a small bowl and rinse the chickpeas. Add lemon juice to the brine and set aside. Stir together almond flour, sesame seeds and salt in a second bowl. Cut the two avocados in half and remove the stones. Take off the peel and slice the avocado into thick wedges. Dip each wedge into the brine and then in the almond and sesame coating, turning it to make sure it is entirely coated. Spread out the coated avocado wedges on the baking sheet and bake for 15 minutes or until the crust is golden.
Stir together the dressing and pour half of it over the cooked and drained quinoa and the rest into a little dressing jar. Add the chickpeas and toss to combine. Arrange the quinoa in the bottom of a wide salad bowl. Add lettuce and then scatter green grapes, radishes and cucumber slices across the bowl. Top with the sesame crusted avocado wedges and toasted almonds. Drizzle the rest of the dressing over the salad right before serving. Enjoy!


  • gfy
    I will be making asap!
  • Hi, Wonderful blog, Sesame salad is yummy, willing to prepare by today. Yummy food keep blogging.
  • Vegan Sesame Crusted Avocado Salad is surely my kind of food. Thanks for the recipe.
  • Nadia
    This looks yum! How hard or soft should the avocados be?
    • Shelby
      I am HUGE fan of avocado fries and have made something similar to this many times. I find that using a bit underripe avocados really helps the texture come out just right. Avocados soften up quite a bit when heated, so if too ripe it will turn to mush. It's also way easier to handle when breading. I've never made them in the oven, though.
  • monica
    do they test good? they look fabolous, but recently somebody told me that avocado should never be cooked as it tastes bitter. true?
    • Hi Monica, yes they taste very good. The are only baked quickly and mildly thanks to the the crust protecting them. The flavour from the avocado is honestly very mild but the almond and sesame crust tastes great. /David
  • Cool recipe - very original and beautifully turned out! I've never seen anything like it!!!! I will definitely try!:)
  • leonie
    WHOA!! winning on lots of levels here! It's always salad weather in sunny Brisbane. I'll be impressing friends with lunch at home with this one any time soon!
  • Kathi
    Oh that looks so good! I'd love to try, but Avocados are 6$ each in Auckland at the moment.... might have to wait until August until I can pick them from our tree :-) The recipe looks and sounds amazing though!
    • leonie
      Unfair for you Kathi :( Avos in Brisbane are dirt cheap at the moment. About $1 each!
  • iris
    Great recipe for someone who's trying hard to switch to a healthier lifestyle. I'm training for a race with SportMe half marathon app and also on a strict diet. Things are going great for now.
  • Been wanting to try this for ages, thanks for the extra inspiration! Love the idea of the sesame seeds to add extra flavour and crispiness. Gabby xx
  • I have NEVER tried crusted avocado, but I can only imagine it tasting incredible. I have to try making this right away!
  • Emma
    Oh this is brilliant! Love the look of those crispy wedges. Avocado is everything!
  • A must!!! I'll have to try it, I love everything with avocado!
  • I've never tried crusted avocado before, despite seeing it around on the internet for some time. As usual, your blog and recipe are making me want to try! I think it's your photos. They're always so beautiful. Charmaine Ng | Architecture & Lifestyle Blog

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