Seeded Avocado Toast Recipe
smashed avocado, calabrian chili radish, lemon oil 280 cal
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Ingredients
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Bread
Avocado Smash
Toppings & Finish
Method
Bread
- 1
Toast the bread
Preheat a cast-iron skillet or grill pan over medium-high heat (or preheat oven to 400°F / 200°C). Brush both sides of each sourdough slice lightly with the 1 tbs extra-virgin olive oil. Toast the bread in the hot skillet 1.5–2 minutes per side until golden and slightly crisp, or place on a baking sheet and bake 6–8 minutes, flipping once, until edges are crisp. Transfer toasted slices to a plate and keep warm.
Avocado Smash
- 2
Prepare and mash avocados
While the bread toasts, halve the 2 ripe avocados, remove pits, and scoop the flesh into a medium bowl. Add 1 tbs fresh lemon juice, 0.5 tsp sea salt, and 0.25 tsp freshly ground black pepper. Use a fork to mash to a chunky-smooth texture (small lumps remaining). Taste and adjust seasoning if needed — add a pinch more salt or a few drops of lemon juice if desired.
Toppings & Finish
- 3
Prepare radishes
Thinly slice the 4 radishes (use a mandoline for uniform thin slices if available). Place the slices in a small bowl and stir in the 1 tsp Calabrian chili paste until evenly coated. Taste one slice and add a tiny pinch of salt if needed; the chili paste should lightly season the radish and add a spicy, slightly smoky note.
- 4
Toast the seeds
In a small dry skillet over medium heat, add the 2 tbs mixed seeds. Toast, stirring frequently, until fragrant and just popping, about 2–3 minutes. Remove from heat and let cool slightly.
- 5
Assemble the toasts
Spread a generous layer of the smashed avocado evenly over each warm toasted sourdough slice (divide mash among 4 slices). Arrange the Calabrian chili–coated radish slices on top of the avocado. Sprinkle the toasted mixed seeds evenly over each piece. Drizzle about 1 tbs lemon oil across all toasts (distribute evenly), then finish with a few microgreens if using and a light crack of black pepper.
- 6
