Avocado and Scallion Salsa

Ingredients

• 2 teaspoons coriander seeds 

• 2 teaspoons cumin seeds 

• 8 scallions 

• 4 tablespoons plus 1 cup extra virgin olive oil, divided, plus more for brushing Kosher salt, as desired for seasoning 

• 1 red or green chili pepper (such as serrano or jalapeno), sliced 

• 1 cup finely chopped parsley 

• 1 lemon 

• 1 Chabaso Rainin' Grains Ciabatta 

• 4 medium avocados, pits removed, sliced 

Instructions

1. Wash hands with soap and water.

2. Rinse fresh produce under cold running water prior to prepping.

3. Toast coriander and cumin seeds in a dry skillet over medium heat, shaking often, until fragrant and slightly darkened in color [about 3 minutes]. Transfer to a spice mill or food processor. Let cool, then coarsley grind. Set spice mixture aside.

4. Place scallions and 1 tablespoon oil in skillet over medium-high heat, season with kosher salt, and cook, turning occasionally. until softened and deeply charred [about 4 minutes]. Transfer to a cutting board then trim roots and discard. Finely chop scallions and place in a medium bowl. Add reserved spice mixture, chili pepper and parsley.

5. Cut lemon in half. Finely zest and juice one half into bowl. Add 1 cup oil and stir well to combine. Season with kosher salt, to taste.

6. Slice Chabaso Rainin' Grains Ciabatta and toast to desired darkness.

7. To serve, brush with olive oil. Place sliced avocados onto each ciabatta slice and spoon with salsa. Sprinkle with salt, if desired.