Black olives are key here. They add a mildly salty flavor and a meaty texture that you need to contrast the creamy avocado. Don’t skip the step of toasting your corn kernels on top of the stove. This helps deepen their sweet flavor and adds a hint of char. If you have leftover grilled corn, then that would be even better! A salty, crumbly cheese like queso fresco (which is not quite as sharp as feta) adds a piquant pop. Pumpkin seeds top it all off with a little crunch.
More Avocado Toast Recipes
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Add the scallions and cook for 1 minute. Stir in the olives and salt and pepper to taste. Squeeze a lime wedge over each avocado toast. Top with the corn and olive mixture, followed by the crumbled queso fresco. Sprinkle with cilantro and pumpkin seeds.
