Olive oil, for brushing
Tomato Achaar (Indian Tomato-Chili Sauce)
For Avocado Base:
4 ripe Hass avocados
6 scallions, sliced
Juice of 1 lime
Kosher salt and freshly ground black pepper
For the base: Crush the avocados in a bowl with a fork. Fold in the scallions, lime juice, sea salt and coarsely ground black pepper
to taste, leaving the mixture chunky.
For the Indian toast: Brush the bread with oil, and toast in a 350 degree oven until lightly browned and crisp. Spread the toast with
some of the avocado base. Top with some Tomato Achaar (Indian Tomato-Chili Sauce) and serve immediately.