Avocado Toast Recipe

Prepare and toast

Preheat a skillet or grill pan over medium-high heat (or preheat your toaster). Brush both sides of the sourdough slices lightly with olive oil. Place bread on the hot skillet or in the toaster and toast until golden brown and crisp on both sides, about 2–3 minutes per side on the skillet or 3–4 minutes total in a toaster depending on intensity. Remove and keep warm.

While toasting, season the toasted slices lightly with the kosher salt and freshly ground black pepper so the seasoning adheres to the warm bread.

Make guacamole

Cut avocados in half, remove pits and scoop flesh into a medium bowl. Mash with a fork to your preferred texture (slightly chunky is recommended). Immediately add the fresh lime juice to prevent browning and stir to combine.

Add the grated garlic, chopped cilantro, diced red onion, sea salt, and crushed red pepper flakes to the mashed avocado. Fold gently until evenly distributed. Taste and adjust seasoning with additional lime juice or salt if needed.

Combine ingredients

In a small bowl, combine the diced tomatoes, chopped onion, chopped jalapeño, lime juice and chopped cilantro. Season with the 1/2 tsp salt and stir to marry the flavors. Let sit for 5–10 minutes at room temperature so juices mix and flavors develop.

Taste and adjust: add a pinch more salt or a squeeze more lime if tomatoes are bland.

Assemble the avocado toast

Spread about 2–3 tablespoons of the guacamole evenly over each slice of warm toasted sourdough (use more or less to taste).

Spoon 1–2 tablespoons of pico de gallo on top of the guacamole on each slice, distributing the tomatoes and onion so each bite has a fresh pop.

Top with a small handful (about 1–2 teaspoons) of microgreens or arugula if using, and sprinkle crushed toasted pumpkin seeds over each slice for crunch. Finish with an extra crack of black pepper and an optional squeeze of lime from the extra wedges.

Serve each toast immediately with a side of fresh fruit (about 1/4 cup fruit per toast) on the plate to provide the sweet contrast described in the menu.

Leftovers: store guacamole and pico separately in airtight containers with a squeeze of lime over the guacamole to slow browning; consume within 24–48 hours for best quality.