Avocado Toast

Oh, avocado toast. The brunch menu darling, the Instagram star, the subject of a thousand think-pieces about millennial spending habits. I get it. It seems almost too simple to warrant a recipe. But hear me out. There is a vast, sad chasm between a good avocado toast and a truly transcendent one. I learned this the hard way, mashing a bland, under-ripe avocado onto soggy bread and wondering what all the fuss was about. It wasn’t until I had a version at a little cafe in California, topped with a flurry of vibrant radish and the most incredible chili oil, that I understood. This isn’t just mashed avocado on bread. It’s a lesson in texture, seasoning, and balance. It’s a blank canvas, and today, I’m giving you the master technique.

Quick Look

Why You’ll Love This Recipe

• Endlessly customizable: This is your culinary playground. I’ll give you the perfect base and then a world of ideas.
• It’s all about texture: We’re aiming for creamy, crunchy, juicy, and spicy all in one bite.
• It feels fancy but takes minutes: This is my go-to lunch when I want to feel like I’ve treated myself, without any real effort.

Grab These

• The Non-Negotiable Base:
  • 1 large, perfectly ripe avocado (see pro-tip for how to tell!)
  • 1 thick slice of really good, crusty bread (sourdough is my champion)
  • 1 small lime or lemon
  • Flaky sea salt (like Maldon – please, for the love of all that is holy, do not use fine table salt here)
  • Freshly cracked black pepper
• My “Everyday” Add-ins:
  • A pinch of red pepper flakes
  • A handful of microgreens or arugula
  • A drizzle of extra virgin olive oil (the good stuff you save for finishing)
  • Thinly sliced radishes

Let’s Make It

First, let’s talk about the bread. This is the foundation. Don’t use flimsy sandwich bread. You need something with structure and chew to stand up to the creamy avocado. Take your slice of crusty bread and toast it until it’s deeply golden and robust. You want it to have a real crunch. I do this in my trusty toaster, but for the ultimate experience, drizzle the bread with a little olive oil and toast it in a skillet until the edges are crisp.

While the bread is toasting, tackle the avocado. Slice it in half, remove the pit, and scoop the flesh into a small bowl. Now, here is the most important step: DO NOT OVER-MASH. I see people pulverizing it into a smooth, baby-food paste and it breaks my heart. You want to leave texture. Use a fork to gently break it down, with some larger, creamy chunks remaining.

Squeeze the juice of half your lime or lemon over the avocado. This does two things: it adds a bright, necessary acidity, and it keeps the avocado from turning brown too quickly. Now, season it generously with that flaky sea salt and a few cracks of black pepper. Fold it all together gently. Taste it. Does it need more salt? More acid? Adjust. This is where you make it yours.

Pile the beautifully textured, seasoned avocado onto your hot, crispy toast. Don’t be shy. Spread it to the edges, letting it fall into all the nooks and crannies. Now, for the toppings. This is where the personality comes in. For my “Everyday” version, I’ll scatter some sliced radishes for crunch, a handful of peppery arugula, a sprinkle of red pepper flakes, and a final, glorious drizzle of my best olive oil.

Nutritional Facts (Per Serving – Base Recipe)

Note: Values are estimates and can vary based on specific ingredients and toppings.

Variations & Add-Ins

• The “Everything Bagel”: Top your finished toast with a generous sprinkle of everything bagel seasoning, some thin slices of cucumber, and a dollop of cream cheese under the avocado. Life-changing.
• The Mediterranean: Top with crumbled feta cheese, chopped Kalamata olives, a sprinkle of dried oregano, and some cherry tomatoes.
• The Protein Powerhouse: Add a soft- or hard-boiled egg, sliced. Or for a real treat, top with a few perfectly seared scallops for the most luxurious lunch imaginable.

Serving Ideas

Avocado toast is a complete meal in itself. I often have it for a late breakfast or a light lunch. If I’m serving it for a brunch crowd, I’ll set up a “toast bar” with little bowls of different toppings—different cheeses, seeds, spices, proteins—and let everyone build their own masterpiece. It’s fun, interactive, and sure to impress.

Storage & Reheating

Avocado toast is an “eat immediately” situation. The avocado will brown and the toast will get soggy if left to sit. You can, however, prep the components: toast the bread and store the seasoned avocado mash in an airtight container with a piece of plastic wrap pressed directly onto the surface to limit air exposure. It’ll keep for a few hours in the fridge.

My Two Cents

How to pick the perfect avocado? Gently press the stem end (the little nub where it was attached to the tree). If it yields to gentle, firm pressure, it’s ready. If it’s rock hard, it’s days away. If it feels mushy anywhere else, it’s overripe. And if the little nub comes off easily and you see green underneath, that’s a good sign too!

You Asked, I’m Answering

• “My avocado toast is always bland!” You are underseasoning. I promise. Avocado is a blank slate that craves salt and acid. Be generous with your flaky salt and fresh citrus juice. Taste the mash before you put it on the toast!
• “How do I keep it from getting soggy?” The enemy is moisture. Make sure your toast is completely cool before adding the avocado. And if you’re using juicy toppings like tomatoes, salt them separately and let them drain on a paper towel first.
• “What’s the best way to remove the pit?” The safest way is to place the avocado half in the palm of your hand (not holding it) and carefully tap the pit with the sharp edge of a chef’s knife so it lodges in. Then, gently twist and lift. Please, be careful with your hands!