Lil Toast Recipe

Prepare and toast

Preheat a skillet or grill pan over medium heat. Lightly brush both sides of the 7-grain bread slices with 1 tbs olive oil (or spread 1 tsp butter if using). Toast the slices in the skillet 2–3 minutes per side, or until golden brown and crisp. Remove and keep warm.

Make avocado mash

Halve and pit the avocado. Scoop flesh into a small bowl and mash with a fork until mostly smooth with a little texture. Stir in 1 tbs fresh lemon juice, 1 tsp fine sea salt, and 1 tsp freshly ground black pepper. Taste and adjust seasoning; the lemon prevents browning and brightens flavor.

Apply to toast

Spread an even layer of the avocado mash onto each warm toast slice (about half the avocado per slice). Use the back of a spoon to create small peaks for texture if desired.

Dress the arugula

In a small bowl, toss the packed cup of arugula lightly with a pinch of salt and a small squeeze of lemon (use part of the optional lemon wedge) so the greens are just lightly dressed and bright.

Assemble toppings

Top each avocado-covered toast with half of the dressed arugula. Distribute the 1/4 cup pickled red onion evenly across the two toasts. Sprinkle 1/2 tsp scorpion chili smoked sea salt evenly between both slices — start with 1/4 tsp per toast and add more if you want extra heat. Finish with 1 tsp fresh lemon zest divided across the toasts.

Drizzle approximately 1/2 tsp extra-virgin olive oil over the two toasts, then lightly sprinkle the remaining 1/2 tsp of citrus zest (lemon or orange) for an aromatic lift. Add microgreens or chopped parsley if using. Serve immediately with the additional lemon wedge on the side for extra brightness.