Smashed Avocado Recipe

Prepare avocados

Slice each avocado lengthwise around the pit. Twist halves to separate, remove pits with caution, and scoop the flesh into a medium mixing bowl.

Mash and season

Using a fork or potato masher, gently smash the avocado to your desired texture (some chunks remaining for texture, or smoother if preferred). Immediately add the lime juice and olive oil and stir to combine; this brightens flavor and helps retard browning.

Add aromatics

Stir in the finely diced red onion and chopped cilantro until evenly distributed.

Adjust seasoning

Season with sea salt and freshly ground black pepper; taste and adjust, adding up to the listed amounts as needed. If you want heat, stir in the crushed red pepper flakes (optional).

Add tomatoes (optional)

If using cherry tomatoes, fold them in gently so they retain shape and add a juicy pop. Taste again and adjust seasoning or lime if desired.

Toast bread

While finishing the avocado, toast sourdough (or chosen bread) until golden and crisp at the edges. You can rub the hot toast with a cut garlic clove for extra aroma (optional).

Assemble and finish

Divide the smashed avocado among the toasted slices, spreading to the edges. Drizzle a little extra-virgin olive oil over each if desired and finish with a light sprinkle of flaky sea salt and an additional pinch of black pepper or red pepper flakes to taste.

Serve

Serve immediately so the avocado remains bright and fresh. Leftover smashed avocado can be kept in an airtight container with plastic pressed directly onto the surface and refrigerated for up to 24 hours, though color will darken slightly.