Avocado Toast Recipe

Prepare and toast

Preheat a skillet over medium or set your toaster. Lightly brush both sides of the sourdough slices with 1 tablespoon olive oil. Toast the bread in the skillet 2–3 minutes per side until golden and crisp (or toast in a toaster to your preference). Remove and keep warm.

While warm, lightly sprinkle the toasted bread with 1 teaspoon salt and 1/4 teaspoon black pepper so the seasoning adheres.

Prepare the onion

Finely mince or very thinly dice the red onion to yield about 2 tablespoons. If you prefer milder onion flavor, rinse the minced onion briefly under cold water and drain well, then pat dry.

Mash the avocado

Halve and pit the avocado. Scoop the flesh into a bowl and mash with a fork to a chunky spread (or smoother if you prefer).

Mix in 1 tablespoon fresh lemon juice immediately to prevent browning. Add the prepared red onion, 1/4 teaspoon crushed red pepper flakes, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning—add more lemon or salt if desired.

If you want a smoother, spreadable texture, mash longer and stir vigorously; for a chunkier topping, leave bigger pieces of avocado.

Divide the avocado mixture evenly between the two toasted slices, spreading to cover. Drizzle each toast lightly with 1/2 teaspoon extra virgin olive oil and scatter the microgreens or baby arugula on top.

Optionally finish with an extra pinch of flaky sea salt or a few more red pepper flakes for heat.

Combine about 1 cup seasonal mixed fruit in a small bowl. If using apple or pear, toss immediately with 1/2 tablespoon fresh lemon or lime juice to prevent browning and brighten flavor. Serve the fruit alongside the avocado toast.