Preheat a skillet or grill pan over medium heat. Lightly brush both sides of the whole grain bread slices with olive oil (and butter if using). Toast the bread in the pan 2–3 minutes per side, until golden and crisp. Transfer to a rack so bottoms stay crisp.

Avocado Salad

Prepare avocados

Halve, pit, and scoop the avocados into a medium bowl. Mash lightly with a fork so mixture remains chunky.

Add vegetables & season

Add lemon juice, extra-virgin olive oil, finely diced red onion, halved cherry tomatoes, chopped cilantro (or parsley), salt and black pepper. Stir gently to combine. Taste and adjust seasoning (add more lemon or salt as needed). Keep chilled or at room temperature until assembly.

Pink Sauce with Prosciutto

Make pink sauce

In a small bowl combine mayonnaise, ketchup, lemon juice, garlic powder, dijon mustard, and hot sauce if using. Whisk until smooth and uniformly pink.

Add prosciutto

Fold the finely diced prosciutto into the sauce so pieces are distributed throughout. Reserve about 1 tablespoon of prosciutto pieces for garnish if desired.

Finishing & Assembly

Assemble avocado toast

Place toasted bread on a work surface. Spoon an even layer of the avocado salad onto each slice (about 1/2 cup per slice). Smooth lightly with the back of the spoon to create an even topping.

Top with pink sauce & garnish

Drizzle or dot about 1 tablespoon of the pink sauce with prosciutto over each avocado-topped slice. Scatter reserved prosciutto pieces and microgreens or arugula on top. Finish with a sprinkle of lemon zest, sea salt flakes and a crack of black pepper.

Serve

Serve immediately while toast is still crisp. Provide extra pink sauce on the side if desired.