Avocado Toast Recipe

Prepare avocado

Halve the avocado, remove the pit, and scoop flesh into a medium bowl. Add 1 tablespoon lemon juice, 1 teaspoon olive oil, 1 teaspoon coarse sea salt, and 1/2 teaspoon black pepper.

Mash

Using a fork, mash the avocado to a slightly chunky consistency (leave some small pieces for texture). Taste and adjust seasoning with a little more lemon or salt if needed.

Toast the 2 slices of bread until golden and crisp. You can use a toaster, oven (400°F/200°C for 5–8 minutes), or a skillet. If using a skillet or oven, brush each slice lightly with the 1 teaspoon butter or olive oil before toasting.

Combine the diced tomato, minced red onion, chopped cilantro (or parsley), 1 teaspoon rice vinegar (or lemon juice), and 1/4 teaspoon salt in a small bowl. Toss gently and let sit for 5 minutes to meld flavors.

Spread the mashed avocado evenly over each toasted bread slice, dividing it between the two slices.

Spoon the marinated diced tomato evenly on top of the avocado.

Sprinkle 1 teaspoon furikake over the two toasts (about 1/2 tsp per slice). If using, add a pinch of crushed red pepper flakes for heat and a small handful of microgreens or baby arugula.

Finish with a light sprinkle of flaky sea salt and an extra twist of fresh black pepper. Serve immediately.