Avocado toast is simple, which is exactly why the details matter. These are the toasts from our old Park Slope menu, plus everything we learned making a lot of them.
The recipes
- Classic Avocado Toast: radish, tomato, pickled onion and cilantro.
- Poke Avocado Toast: Maui-style tuna or salmon on top.
- Falafel Waffle with Avocado: falafel made crisp in a waffle iron.
Five rules for better avocado toast
- Use sturdy bread and toast it hard. Seeded whole wheat or sourdough, toasted until crisp, so it does not go soggy.
- Season the avocado, not just the top. Mash it with lemon or lime juice and salt before it goes on the bread.
- Add crunch. Radish, seeds, pickled onion or toasted nuts.
- Add something sharp. Pickles, citrus or chili cut through the richness.
- Finish well. Flaky salt, black pepper and a few fresh herbs.
How to pick and ripen avocados
A ripe avocado gives slightly when you press it gently near the stem end, without feeling mushy. If it is hard, leave it on the counter for a day or two; putting it in a paper bag with a banana speeds things up. Once ripe, keep it in the fridge to buy yourself a few extra days. A squeeze of lemon on a cut half slows browning.
Topping ideas
- A soft-boiled or fried egg
- Smoked salmon and dill
- Cherry tomatoes and basil
- Feta, cucumber and mint
- Everything bagel seasoning
- Chili crisp and scallion
Is avocado toast healthy?
It can be a very good breakfast. Avocado is rich in monounsaturated fat, fiber and potassium, and whole grain bread adds more fiber. Half an avocado per slice is plenty; add an egg or fish for protein and it becomes a balanced meal. For more ideas, see our açaí bowls and smoothies.