Recipes

Classic Avocado Toast with Radish and Pickled Onion

Seeded toast, smashed avocado, radish, tomato and quick pickled onion: the avocado toast we built a menu around.

By Lincoln Moore2 min read

Avocado toast on seeded bread with radish, tomato and pickled onion

On our old menu this was the Origina-cado, and it is still how we make avocado toast at home. Hearty seeded bread, avocado smashed with lemon and salt, then crunch and sharpness on top: thin radish, juicy tomato, a tangle of pickled onion and plenty of cilantro.

Every topping has a job. The radish adds crunch, the tomato adds juice, and the pickled onion cuts through the richness of the avocado.

Ingredients

  • 2 thick slices seeded whole wheat bread
  • 1 ripe avocado
  • 1 tsp lemon or lime juice
  • Flaky salt and black pepper
  • 2 radishes, very thinly sliced
  • 1 small tomato, sliced, or a handful of cherry tomatoes, halved
  • 2 tbsp quick pickled red onion (below)
  • A small handful of cilantro leaves
  • Chili flakes and a drizzle of olive oil (optional)

How to make it

  1. Toast the bread until deeply golden and crisp, so it holds up under the avocado.
  2. Halve and pit the avocado and scoop it into a bowl. Add the lemon juice and a good pinch of salt and mash with a fork, leaving it a little chunky.
  3. Spread the avocado thickly over the warm toast, right to the edges.
  4. Layer on the tomato and radish, then the pickled onion.
  5. Finish with cilantro, black pepper, a little flaky salt, and chili flakes and olive oil if you like.

Quick pickled red onion

Thinly slice half a red onion and pack it into a jar. Warm 1/2 cup vinegar (red wine, apple cider or rice) with 1/2 cup water, 1 tsp sugar and 1 tsp salt until dissolved, pour it over the onion and leave for at least 20 minutes. They keep in the fridge for two weeks and go on almost everything here.

Why it works

Avocado brings mostly monounsaturated fat, the same kind found in olive oil, plus fiber and potassium. Seeded whole wheat bread adds more fiber and a nutty crunch, so this is a breakfast that actually keeps you full.

Seasoning the avocado itself, rather than just the top, is the difference between flat avocado toast and a great one. Acid and salt in the mash make every bite taste finished.

Make it your own

  • More protein: add a soft-boiled or fried egg.
  • No pickled onion: thinly sliced shallot with a squeeze of lemon works in a pinch.
  • Gluten-free: use a sturdy gluten-free seeded loaf, toasted well.
  • Herb swap: basil or parsley instead of cilantro.

More toasts: Classic Avocado Toast, Poke Avocado Toast and Falafel Waffle with Avocado. Or read our guide to better avocado toast.

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