Heat oil in a small pan over medium heat. Once the oil is hot, add shallots, jalapeno, and cook for two to three minutes until completely wilted. Add salt and stir well.
Add the sunflower, pumpkin, and walnut seeds to the middle of the pan. Let them cook without stirring for 30 seconds, then stir in the shallots, jalapenos, and cook another 2 minutes. The seeds and walnuts should be lightly toasted. Stop the heat. Mix the lime juice with a drizzle of freshly squeezed. Scrape onto a bowl. Salt to taste and add more as needed
Add between 3 and 4 avocado slices to each toast piece. Mash gently with a fork, if you wish. Top with the crunchy mixture.