These Avocado Almondaise Tartines are a delightful blend of creamy, nutty, and fresh flavors that come together in just minutes. The smooth avocado pairs perfectly with the rich almondaise, creating a luxurious spread that’s both satisfying and wholesome. Topped with a sprinkle of crunchy seeds or herbs, each bite offers a harmonious mix of textures that will leave you craving more. Whether you’re whipping up a quick lunch or a stylish appetizer, this recipe is as effortless as it is impressive.

In under 15 minutes, you can create a dish that feels indulgent yet nourishing, perfect for any time of day. The vibrant green avocado contrasts beautifully with the golden toast, making it a feast for the eyes as well as the palate. With its balance of healthy fats and bold flavors, this tartine is a testament to how simple ingredients can shine. It’s a recipe that’s sure to become a go-to for its ease, elegance, and irresistible taste.

Fresh & Flavorful Ingredients

For the Almondaise Sauce:
1 cup raw blanched and peeled almonds
Scant 1 cup original Almond Breeze Almond Milk (or any unsweetened almond milk)
1 tablespoon Dijon mustard
Zest & juice of 1 lemon
2 teaspoons dried turmeric
2 tablespoons olive oil (plus extra if needed for consistency)
Salt & pepper to taste
For the Tartines:
Crusty bread (toasted or grilled)
Avocado slices
Watercress leaves
Chopped edamame
Radish slices
Capers
Chopped chives
Salt & pepper to taste
Sliced hard-boiled eggs (optional, see instructions for preparation)

Simple & Satisfying Instructions

Make the Almondaise Sauce: In a high-speed blender, combine the almonds, almond milk, Dijon mustard, lemon zest, lemon juice, turmeric, salt, and pepper. Blend until smooth. While the blender is running, slowly drizzle in the olive oil. Add more almond milk or olive oil if needed to reach your desired consistency. Taste and adjust seasonings as needed. Set aside.
Prepare the Tartines: Toast or grill slices of crusty bread until golden and crisp. Layer with avocado slices, watercress leaves, chopped edamame, radish slices, capers, and chives. Season with a pinch of salt and pepper.
Add the Finishing Touch: Top each tartine with a dollop of the almondaise sauce. If using, add sliced hard-boiled eggs for extra protein.
Optional: Hard-Boil the Eggs: Place eggs in a small pot and cover with water. Bring to a boil, then cover and turn off the heat. Let the eggs sit in the hot water for 14 minutes. Transfer to a bowl of ice water to cool. Peel and slice when ready to use. (Eggs can be made up to 3 days ahead and stored in the fridge.)
Serve & Enjoy: Arrange the tartines on a platter and serve immediately for the best texture and flavor.

Creative Sauce and Topping Ideas

While the almondaise sauce is a star on its own, feel free to experiment with other flavors. Add a pinch of smoked paprika or a dash of garlic powder for a smoky or savory twist. For toppings, try roasted cherry tomatoes, pickled red onions, or even a sprinkle of toasted sesame seeds for extra crunch and flavor.

Perfect Pairings for Your Tartines

These tartines make a fantastic light lunch or brunch dish. Pair them with a simple green salad dressed with lemon vinaigrette or a bowl of creamy soup. For a heartier meal, serve alongside a quinoa or farro salad packed with seasonal veggies.

Time-Saving Tips for Busy Cooks

Prep the almondaise sauce and hard-boiled eggs up to 3 days in advance to save time. Store the sauce in an airtight container in the fridge and peel the eggs ahead for quick assembly. You can also toast the bread slices in bulk and keep them in a sealed bag at room temperature for up to 2 days.

Storage and Reheating Made Easy

The almondaise sauce will keep in the fridge for up to 5 days—just give it a quick stir before using. Assemble the tartines just before serving to keep the bread from getting soggy. If you have leftover toppings, store them separately in airtight containers for freshness.

Recipe Variations to Try

Swap the avocado for hummus or mashed white beans for a different creamy base. If you’re nut-free, use sunflower seeds instead of almonds for the sauce. For a vegan option, skip the hard-boiled eggs and add marinated tofu or roasted chickpeas for protein.