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–+ servings

Avocado Toast Recipe

After trying this avocado toast at a quaint restaurant in Nashville last summer, I've been hooked. I've made it every week since. While I always liked avocado toast, this recipe made me fall in love with it.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

Avocado and toast:
  • 2 thick slices of sourdough bread
  • 1 large ripe avocado
  • 1 tbsp lime juice about half a lime's worth
  • ¼ tsp salt
  • ¼ tsp black pepper
  • Pickled shallot:
  • 1 red shallot
  • 2 tbsp red wine vinegar
Toppings:
  • 1 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • 2 tbsp chopped fresh coriander cilantro
  • 3 tbsp crumbled feta cheese
  • 1 red Fresno chili sliced

Method
 

  1. Begin by preparing the pickled shallot. Peel the shallot, then thinly slice it into rounds.
  2. Place the sliced shallot in a small bowl or dish, and cover with the red wine vinegar. Mix well and let it marinate for about 10 minutes, giving you ample time to prepare the avocado.
  3. Halve the avocado and remove the pit. Scoop out the creamy flesh into a mixing bowl.
  4. To the avocado, add lime juice, salt, and pepper. Using a fork, mash the avocado to your desired consistency—aim for a chunky texture if you prefer it with a bit more body.
  5. Meanwhile, toast the sourdough slices until they are just golden and crispy.
  6. Assemble by spreading the mashed avocado evenly over the toasted sourdough.
  7. Garnish with sliced chili, a sprinkle of both pumpkin and sunflower seeds, fresh coriander, and a generous helping of crumbled feta cheese.
  8. Finish by topping each piece of toast with 6-7 slices of the pickled shallot. Serve with extra shallot on the side for adding according to taste.
  9. This avocado toast recipe balances creamy textures with the crunch of seeds and the zing of pickled shallot, making it a delightful dish perfect for any meal.

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