Avocado Toast on Whole Grain (Printer-Friendly)

Creamy mashed avocado on toasted whole grain bread, ready in minutes with endless topping possibilities.

# What You'll Need:

→ Bread

01 - 2 slices whole grain bread

→ Avocado Mixture

02 - 1 ripe avocado
03 - 1 teaspoon fresh lemon juice
04 - 1/4 teaspoon sea salt
05 - 1/8 teaspoon freshly ground black pepper

→ Optional Toppings

06 - 1 tablespoon crumbled feta cheese
07 - 1/2 small tomato, thinly sliced
08 - 1 tablespoon pumpkin seeds or sunflower seeds
09 - Pinch of crushed red pepper flakes

# Direction Steps:

01 - Toast the whole grain bread slices to your desired level of crispiness.
02 - While the bread is toasting, halve the avocado, remove the pit, and scoop the flesh into a small bowl.
03 - Add lemon juice, sea salt, and black pepper to the avocado. Mash with a fork until mostly smooth, leaving some texture if desired.
04 - Spread the mashed avocado evenly over the toasted bread slices.
05 - Top with your choice of optional toppings such as feta, tomato slices, seeds, or red pepper flakes.
06 - Serve immediately.

# Expert Advice:

01 -
  • It takes five minutes but tastes like you actually took time for yourself this morning.
  • The texture contrast between creamy avocado and crispy toast is genuinely addictive once you realize how satisfying it feels.
  • You can keep the toppings minimal or go wild depending on what's in your fridge and what your mood demands.
02 -
  • An avocado that's too firm will gum up your toast with lumps, and one that's too soft turns to brown mush—the sweet spot is when it gives way to thumb pressure but your fingernail doesn't leave an indent.
  • That lemon juice is a game-changer for preventing browning if you need to make this ahead or if you're the type to leave things on the counter, and it also prevents the avocado from tasting one-dimensional.
03 -
  • Buy your avocados two days before you plan to use them so they're at peak ripeness—check the stem end for that deep green color that signals perfect maturity.
  • If your lemon is room temperature, roll it on the counter under your palm a few times before cutting to release more juice with less effort.
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