Smashed Avocado & Feta Recipe

Prepare and mash avocados

Slice the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl.

Add the lemon juice immediately to the avocado flesh to preserve color and add brightness.

Using a fork or potato masher, coarsely mash the avocados until you have a slightly chunky texture — some small pea-sized pieces should remain for texture.

Stir in 1 tsp olive oil, 1 tsp sea salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes. Taste and adjust seasoning: add more salt or lemon juice if desired.

Fold 3/4 cup crumbled feta into the smashed avocado gently so the feta stays somewhat intact and creates creamy-salty pockets.

Add 1/2 cup quartered cherry tomatoes, 2 tbsp chopped parsley, and 2 tbsp thinly sliced red onion to the avocado-feta mixture. Gently combine so ingredients are evenly distributed.

Taste the combined mixture and adjust seasoning: add a pinch more salt if feta is mild, or a squeeze of lemon if it needs brightness.

Toast 4 slices of multigrain or sourdough until golden and crisp. If desired, brush each slice lightly with the reserved 1 tsp olive oil while still warm.

Divide the smashed avocado and feta mixture evenly among the 4 toast slices, spreading it to the edges.

Garnish each toast with a few microgreens or extra chopped parsley, an additional small crumble of feta if desired, and a light drizzle of olive oil. Sprinkle a few extra red pepper flakes or freshly ground black pepper to taste.

Serve immediately with lemon wedges on the side for extra squeeze.