Avocado Toast Recipe

Quick-pickle onions

Thinly slice 1/2 medium red onion into rounds or half-moons. In a small bowl or jar combine 3 tbs apple cider vinegar, 3 tbs water, 1 tsp sugar and 1/4 tsp salt; stir until sugar and salt dissolve. Add the sliced onions, press them down so they are submerged, and let sit at least 10 minutes at room temperature (up to 1 hour for more flavor). Drain before using. Leftovers keep refrigerated up to 1 week.

Prepare and toast bread

Preheat a skillet or grill pan over medium heat. Brush both sides of 4 slices of bread lightly with 2 tbs olive oil and sprinkle with 1/2 tsp salt. Toast in the dry skillet 2–3 minutes per side until golden and crisp (or use a toaster and then brush with oil). Keep warm.

Make avocado smash

Halve and pit 2 ripe avocados, scoop flesh into a bowl. Add 1 tbs fresh lime juice, 1/2 tsp salt, 1/4 tsp freshly ground black pepper and 1/4 tsp crushed red pepper flakes. Use a fork to mash to a slightly chunky consistency (leave some small pieces for texture). Taste and adjust seasoning or lime as needed. If not using immediately, cover with plastic pressed onto the surface to minimize browning.

Toast walnuts

In a small dry skillet over medium-low heat, toast 1/4 cup chopped walnuts for 2–3 minutes, shaking the pan until fragrant and slightly browned. Remove and let cool.

Dress arugula: toss 1 cup arugula with 1 tsp extra virgin olive oil and a light pinch of sea salt flakes and 1/8 tsp freshly ground black pepper.

Assemble toasts: divide the smashed avocado evenly among the 4 warm toast slices, spreading to the edges. Top each with a small handful of dressed arugula, a few tablespoons of pickled onion, and a sprinkle of toasted walnuts.

Finish & serve: drizzle a little extra virgin olive oil or squeeze a lime wedge over each toast to taste, then finish with a few flakes of sea salt and a grind of black pepper. Serve immediately.