Description
Bright, silky smashed avocado on warm toast wakes up the senses with citrus, salt, and the soft snap of bread. This indulgent yet fresh avocado toast recipe is quick and adaptable.
Ingredients
Scale
- 1 medium ripe avocado (about 200 g whole; 140 g edible)
- 2 slices sturdy bread (120–160 g total; each slice ~60–80 g)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) extra-virgin olive oil
- 1/4 tsp (1.5 g) kosher salt (Diamond Crystal)
- Freshly ground black pepper, to taste
- Optional: crushed red pepper flakes, flaky sea salt, or 1 tbsp (15 g) finely chopped cilantro/parsley for garnish
Instructions
- Choose and prep the avocado: Slice 1 medium avocado lengthwise, remove the pit, and scoop the flesh into a small bowl.
- Add seasoning and mash: Stir in 1 tbsp fresh lemon juice, 1/4 tsp kosher salt, and 1 tsp extra-virgin olive oil. Mash with a fork until mostly smooth with some small chunks.
- Toast the bread: Toast 2 slices sturdy bread until golden and crisp, about 2–3 minutes in a toaster or 3–4 minutes under a broiler at high heat.
- Taste and adjust: Taste the avocado and adjust seasoning. If the mash feels dry, stir in up to 1 tsp water or another 1/2 tsp olive oil.
- Assemble the toast: Spread the smashed avocado evenly over each toasted slice. Sprinkle with freshly ground black pepper and optional toppings.
- Serve immediately: Serve the toast as soon as it’s assembled so the bread stays crisp.
Notes
For the creamiest spread, use a mortar and pestle to grind the avocado with lemon and salt. Avoid overripe avocados for the best texture.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Breakfast
- Method: Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg