Ingredients
Scale
- 2 ripe avocados
- 4 slices of whole-grain or sourdough bread
- 1 lime or lemon (for zest and juice)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 small bunch of fresh cilantro (chopped)
- Optional toppings: cherry tomatoes, radishes, microgreens, or a drizzle of olive oil
- Hot sauce or chili flakes (for a spicy kick)
Instructions
- Start by toasting your choice of bread until golden and crispy.
- Halve and pit the avocados, then scoop the flesh into a mixing bowl.
- Add lime or lemon juice, sea salt, and black pepper to the avocado.
- Use a fork or potato masher to smash the avocado until creamy but still slightly chunky.
- Spread the smashed avocado generously over the toasted bread slices.
- Garnish with chopped cilantro, cherry tomatoes, or microgreens.
- Optional: Drizzle with olive oil or add chili flakes for extra flavor.
Notes
- To prevent browning, store leftover mashed avocado in an airtight container with a little lime juice and consume within 24 hours.
- Keep the bread in a sealed bag at room temperature or refrigerate.
- Customize toppings to suit your taste for added variety and nutrition.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: No-Cook, Stovetop
- Cuisine: Vegan, Plant-Based
- Diet: Vegan, Vegetarian, Dairy-Free, Gluten-Free option possible
Nutrition
- Serving Size: 1 slice
- Calories: 180 Kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg