Avocado Toast
Creamy avocado seasoned with lemon vinaigrette on thick-cut toast
Why This Recipe Works
The success of this simple dish relies on the balance of rich fat and sharp acidity. Using a bright lemon vinaigrette instead of just a squeeze of juice seasons the avocado more deeply.
Instructions
Whisk the lemon juice, olive oil, salt, and pepper in a small bowl until the dressing is emulsified and slightly thickened.
Scoop the avocado flesh into a medium bowl and mash it with a fork until it reaches your preferred consistency—keeping a few chunks provides better texture than a smooth puree.
Pour the vinaigrette over the mashed avocado and stir gently until the dressing is fully incorporated.
Spread the avocado mixture generously and evenly over the warm, toasted bread.
Sprinkle with red pepper flakes and serve immediately while the bread is still crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
This dish is best eaten fresh; the bread will soften and the avocado will lose its bright color if stored.
Can I make this ahead of time?
The vinaigrette can be made 24 hours in advance, but the avocado should be mashed and seasoned just before serving to prevent browning.
