Avocado Toast Recipe
Bread toasted and topped with guacamole and sun-dried tomatoes
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Ingredients
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Toast base
Guacamole
Topping
Finish & garnish
Method
Toast base
Preheat and prepare bread
Preheat a skillet over medium heat or set your toaster. Brush both sides of the sourdough slices lightly with 1 tablespoon olive oil and sprinkle 1/4 teaspoon salt evenly across the two slices.
Toast the bread for 2–3 minutes per side in the skillet (or until golden and crisp) or toast in a toaster until golden. Remove from heat and set aside on a rack so bottoms stay crisp.
Guacamole
Prepare avocado
Cut the avocado in half, remove the pit, and scoop the flesh into a medium bowl. Mash with a fork to your preferred texture (smooth or slightly chunky).
Add 1 tablespoon fresh lime juice, 2 tablespoons finely chopped red onion, 1 tablespoon chopped cilantro, 1/4 cup diced tomato (if using), 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper to the mashed avocado. Stir to combine and taste; adjust seasoning with more salt or lime juice if needed.
Topping
Prep sun-dried tomatoes
If sun-dried tomatoes are very chewy, briefly slice them into thin strips (they should be about 1/8–1/4 inch wide). Toss the sliced sun-dried tomatoes with 1/2 teaspoon extra virgin olive oil and 1/4 teaspoon red pepper flakes to coat and soften the flavors.
Assemble & finish
Spread an even layer of the guacamole across both toasted bread slices, dividing the mixture between them.
Distribute the sliced sun-dried tomatoes evenly on top of the guacamole.
Top with 1/4 cup microgreens or baby arugula, a light sprinkle of coarse sea salt (about 1/8 teaspoon), and a dusting of lemon zest if using.
Serve immediately while the toast is still crisp.