Classic Avocado Smash Recipe

Preheat and prepare

Preheat a skillet over medium heat or a toaster or oven to medium-high/broil, depending on your preferred method.

Brush both sides of the sourdough slices lightly with 1 tablespoon EVOO.

Toast the bread until golden and crisp: about 2–3 minutes per side in a hot skillet, 3–4 minutes per side under a broiler watching closely, or 2–3 minutes in a toaster depending on thickness. Remove and set aside to cool slightly.

Halve the avocado, remove the pit, and scoop the flesh into a medium bowl.

Add 1 tablespoon fresh lemon juice immediately to the avocado to prevent browning and to add brightness.

Using a fork or potato masher, coarsely mash the avocado to your preferred texture — leave some chunks for texture or mash smooth for a creamier spread.

Season the smashed avocado with 1 teaspoon pink Himalayan salt, 1 teaspoon red pepper flakes, and 1 teaspoon freshly ground black pepper. Taste and adjust: add more salt or lemon juice if needed.

Stir in the optional 1 tablespoon chopped fresh cilantro or parsley if using.

Divide the avocado smash between the two toasted sourdough slices, spreading it evenly with the back of a spoon.

Drizzle about 1 teaspoon extra-virgin olive oil over the topped toasts for gloss and richness.

Sprinkle an additional 1/4 teaspoon red pepper flakes and a light pinch (about 1/4 teaspoon) of pink Himalayan salt if desired for extra heat and seasoning.

Serve immediately so the toast remains crisp. Optionally garnish with an extra squeeze of lemon or a few sprigs of herbs.