Simple Avocado Toast
This simple avocado toast is a 10-minute recipe where I spread a quick home-made guacamole (Mexican avocado dip) on a piece of toast. It makes a fast, easy and light breakfast for me. The result looks and tastes great although it takes only a small effort to make the meal. There are many ways to eat guacamole, and using it as an avocado spread on toast is definitely high up on my list.
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I served the simple avocado toast with a quick side salad drizzled with extra-virgin olive oil, balsamic vinegar & lemon.
Ingredients (Simple Avocado Toast)
Guacamole (Avocado Dip)
- I’m using my guacamole recipe posted in 2017. It comes with step-by-step photos. Every time I make guacamole, I substituted some of the ingredients slightly according to what I have in the fridge at the moment.
- Avocado. Make sure the avocado is ripe but not over-ripened. When choosing, the avocado skin should be a little soft when pressed with fingers. It should mash easily even when using a wooden spoon (pictured above). Of course, you can also use a metal fork/spoon or a potato masher to mash the avocado. And if you like a creamier avocado texture, use Hass avocado when they are in season.
- Jalapeno. As a short-cut this time, I use chopped pickled jalapeño which is really convenient. You can use fresh jalapeño or bird’s eye chillis, de-seeded (fully or partially). You can also substitute with chilli flakes or chilli powder.
- Cherry tomato (chopped), lime or lemon juice, shallot or red onion (finely chopped), chopped coriander (or spring onions) and (garlic) salt.
- Tips – Don’t mash the avocado too finely. Leaving in some avocado chunks give a better texture to the guacamole.
Bread
- I’m using sliced cranberry bread from the bakery. You can also use sourdough/artisan bread or baguette (slice diagonally for a larger cut).
- I toasted my bread using the air fryer – spray olive oil or spread butter on one side of the bread, air fry at 200°C (392°F) for about 3 minutes. You can also make the toast on the stove or use a bread toaster.
Simple Avocado Toast
For best results, make sure the avocado is ripe but not over-ripened. When choosing the avocado, the skin should be a little soft when pressed with fingers. If you are interested in the step-by-step photos for guacamole, you can check out my previous guacamole recipe here.
Ingredients:
- 2 sliced bread (or sourdough bread/baguette)
- olive oil spray or butter
- freshly cracked black pepper
Guacamole (Avocado Spread) Ingredients
- 1 ripe avocado flesh cubed
- 1 tbsp finely chopped pickled jalapeño (or fresh jalapeño or bird’s eye chilli, de-seeded)
- 2 cherry tomatoes chopped
- 3/4 tsp lime or lemon juice
- 1 tbsp chopped coriander or spring onion
- 1 tbsp chopped shallot or red onion
- tiny pinch of garlic salt to taste
Suggested Side Salad
- generous handful of ready-to-eat salad mix
- 1/2 tsp extra-olive oil to taste
- 1/2 tsp balsamic vinegar to taste
- lemon wedge (squeeze it on the salad before eating)
Directions:
- Toast the bread. Spray olive oil or spread butter on one side of the bread. Toast the bread in bread toaster, or the stove, or an air fryer (200°C/392°F) for 3 minutes.
- Make guacamole. Place avocado flesh in a mixing bowl and mash it up until creamy but still chunky. Add the rest of the ingredients and mix well
- Assemble and serve. Spread half of the guacamole on each sliced bread. Serve with a side salad dressed with extra-virgin olive oil, balsamic vinegar and a wedge of lemon. Season with black pepper and serve.