Lox Avocado Toast Recipe
mashed avocado, smoked salmon and two sunny side up eggs on toasted multigrain topped with red onion, evoo, salt, pepper, capers and fresh lime, served with a mesclun salad drizzled with balsamic vinaigrette
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Ingredients
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Toast & Avocado
Toppings
Mesclun Salad & Vinaigrette
Method
Toast & Avocado
- 1
Toast the bread
Preheat a toaster or oven broiler. Lightly brush both sides of 4 slices multigrain bread with 2 tbs EVOO. Toast until golden and crisp, about 2–4 minutes in a toaster or 4–6 minutes under a broiler, flipping once for even color. Remove and keep warm.
- 2
Prepare mashed avocado
Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork until mostly smooth with a few small chunks. Stir in 1 tbsp fresh lime juice, 1 tsp sea salt, and 1 tsp freshly ground black pepper. Taste and adjust seasoning. Drizzle 1 tsp EVOO into the mash and fold gently.
Toppings
- 3
Slice red onion and prep capers & lox
Thinly slice the red onion and place in cold water for 5 minutes if you want milder flavor, then drain and pat dry. Arrange smoked salmon slices on a plate so they're ready to place on the toast. Keep capers drained and ready.
- 4
Cook sunny-side-up eggs
Heat a nonstick skillet over medium-low and add a light drizzle of EVOO (about 1 tsp) or a small knob of butter. Crack eggs into the pan, spacing them apart. Cook gently for 3–4 minutes until whites are set but yolks remain runny; cover with a lid for about 30–45 seconds if whites need finishing. Season eggs with a pinch of salt and pepper while cooking. For firmer whites cook 4–5 minutes. Remove from pan and keep warm.
- 5
Assemble toasts
Spread an even layer of the mashed avocado onto each toasted slice. Arrange 50 g smoked salmon over each toast (divide 200 g total among 4). Top each with one sunny-side-up egg. Scatter thin red onion slices and about 1/2 tablespoon capers across the four toasts. Finish with a light drizzle of EVOO, a pinch of sea salt and freshly ground black pepper, and a squeeze of fresh lime over each.
Mesclun Salad & Vinaigrette
- 6
Make the vinaigrette
In a small bowl or jar combine 2 tsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey (or maple), 1 tsp sea salt, and 1/2 tsp black pepper. Whisk while slowly pouring in 2 tbsp EVOO until emulsified. Taste and adjust acidity or seasoning as desired.
- 7
Toss and plate salad
Place 4 cups mesclun mix in a large bowl. Add halved cherry tomatoes if using. Drizzle the vinaigrette over the greens (start with half and add more to taste) and toss gently to coat. Divide the dressed salad among four plates or serve family-style alongside the toasts.
- 8
Final plating
Place two avocado-lox toasts per plate and arrange a portion of the mesclun salad beside them. Garnish each toast with an additional light pinch of salt and pepper, a few extra capers if desired, and a lime wedge on the side for squeezing over the dish. Serve immediately while eggs are warm.