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Midtown diner Babo Detroit serves up a flavorful avocado toast. Served on multigrain, the “Avo Toast” is topped with pickled red onion, chili flakes, lemon zest, and extra virgin olive oil. Give it a try at home by following the steps below.

How to Make Babo Detroit’s Avo Toast��

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Pickled Onions*

2 red onions

3 cups white��

wine vinegar

1 cups water

1/2 cup kosher salt

1/4 cup white sugar

1 Tbsp. black pepper

1 lemon, peeled

Avo Toast

2 slices multigrain toast

1 avocado

Extra virgin olive oil

chili flakes

Zest from 1 lemon

*Thinly slice red onions in vertical halves. Place sliced onions in a mason jar and set aside. Starting from liquids to spices, add all remaining ingredients into a pot on medium heat. Bring to a boil then pour over sliced onions in jar. Ensure all onions are submerged in pickling juice and let sit uncovered for one hour. Seal, label, date, and refrigerate. Store for up to 30 days.

Directions��

Cut the avocado in half, remove core, and peel skin. Thinly slice it in vertical halves and place each half of the sliced avocado on toast. Add pickled onions and lightly drizzle olive oil over top. Garnish with a pinch of lemon zest and chili flakes. Enjoy!

Babo Detroit, 15 E. Kirby St., unit 115, Detroit; 313-974-6159;