Avocado On Toast Recipe

Prep and toast bread

Preheat a grill pan or toaster. Lightly brush both sides of the sourdough slices with 1 tablespoon olive oil and sprinkle with 1/4 tsp salt. Toast until golden and crisp, about 2–3 minutes per side on a hot pan or 3–5 minutes in a toaster, then set aside on a plate.

Crush avocado

Halve and pit the avocado. Scoop the flesh into a bowl and mash gently with a fork until mostly smooth but still slightly chunky. Stir in 1 tablespoon lemon juice, 1/2 tsp sea salt, 1/4 tsp black pepper and 1/4 tsp chili flakes if using. Taste and adjust seasoning.

Cook kale

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1 clove minced garlic and cook 20–30 seconds until fragrant. Add 2 cups torn kale leaves and 1/4 tsp salt. Fry, stirring, for 3–5 minutes until the kale is wilted, slightly crisp at the edges and any excess moisture has evaporated. Remove from heat and keep warm.

Slice 1/2 a ripe tomato thinly. If using whole pickled radish, slice thinly to make about 3 slices per toast. Arrange tomato and pickled radish so they are ready to top the toast.

Spread half of the crushed avocado evenly over each toasted sourdough slice.

Top each toast with a portion of fried kale (divide the cooked kale between the two toasts).

Arrange tomato slices and pickled radish over the kale on each toast.

Scatter 1 tablespoon crumbled Persian feta across the two toasts (about 1 tbsp each), then sprinkle 1 tablespoon dukkah evenly over both.

Drizzle 1 tablespoon balsamic glaze over the toasts in a thin stream. Finish with an extra squeeze of lemon wedge to taste.

Serve immediately while toast is still warm and kale is crisp.