Avocado Toast Recipe

Prep bread

Preheat a toaster or oven broiler. Lightly brush both sides of the 4 sourdough slices with 1 tablespoon extra-virgin olive oil. Toast until golden and crisp, about 2–4 minutes per side under a broiler or 3–5 minutes in a toaster, watching closely to avoid burning. Set aside and keep warm.

Prep orange segments and onion

If not already segmented, supreme one orange: cut off top and bottom, slice away peel and pith, then segment between membranes over a bowl to catch juices. Measure 1 cup segments for the toast and reserve about 1/2 cup for the side salad. Thinly slice 1/4 cup red onion into very fine half-moons. If onion is sharp, rinse briefly in cold water and dry on paper towel.

Prepare avocado

Halve and pit 2 ripe avocados. Scoop flesh into a bowl and mash gently with a fork until mostly smooth but slightly chunky. Stir in 1 teaspoon fresh lemon juice, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Adjust seasoning to taste.

Assemble toasts

Spread about 1 ounce (approx. 1 tablespoon) of goat cheese evenly on each toasted sourdough slice. Next, divide the mashed avocado among the 4 slices and spread to cover. Arrange orange segments evenly on top of the avocado (about 1/4 cup per toast). Scatter thin red onion slices across the toasts.

Finish toppings

Sprinkle each toast with roughly chopped pistachios (about 3/4 teaspoon per toast) and pomegranate seeds (about 3/4 teaspoon per toast). Add microgreens or baby arugula if using. Drizzle 2 tablespoons balsamic glaze evenly over the 4 toasts (about 1/2 tablespoon each). Finish with a light pinch of sea salt and a crack of black pepper to taste.

Serve immediately while bread is still slightly warm so textures contrast: crunchy bread, creamy avocado, juicy orange, and tangy goat cheese.

Make dressing

In a small bowl whisk together 1 tablespoon olive oil, 1 teaspoon balsamic vinegar, 1/8 teaspoon salt, and a scant 1/16 teaspoon black pepper until emulsified. If you prefer sweeter dressing, add 1/2 teaspoon of the reserved orange juice from segmenting.

Assemble salad

Place 4 cups mixed baby greens in a large bowl. Add 1/2 cup orange segments, 1 ounce crumbled goat cheese, 1 tablespoon chopped pistachios, 1 tablespoon pomegranate seeds, and 2 tablespoons thinly sliced red onion.

Dress and toss

Drizzle the dressing over the salad and toss gently to combine, ensuring ingredients are evenly distributed. Taste and adjust seasoning with a small pinch of salt or extra vinegar if desired.

Plate the salad alongside the avocado toasts and serve immediately.