Avocado Toast on Whole Grain (Printable)

Creamy mashed avocado on crispy whole grain toast, ready in 5 minutes for a satisfying start.

# 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 (optional)
07 - 1/2 small tomato, thinly sliced
08 - 1 tablespoon pumpkin seeds or sunflower seeds
09 - Pinch of crushed red pepper flakes

# How To Make It:

01 - Toast whole grain bread slices in toaster until golden and crisp to your preference.
02 - Cut avocado in half, remove pit, and scoop flesh into small bowl.
03 - Add lemon juice, sea salt, and black pepper. Mash with fork until mostly smooth while maintaining some texture.
04 - Spread seasoned avocado evenly over warm toasted bread slices.
05 - Top with feta cheese, sliced tomato, pumpkin seeds, or red pepper flakes as desired.
06 - Serve immediately while toast is warm and avocado is fresh.

# Expert Advice:

01 -
  • It comes together in literally five minutes but tastes like something from a fancy brunch spot
  • The combination of creamy avocado and hearty whole grain bread keeps you satisfied for hours without that heavy feeling
  • You can customize the toppings based on whatever mood youre in or what your fridge holds
02 -
  • Rubbing a cut garlic clove over the warm toast before adding avocado creates this subtle background note that makes people ask whats your secret
  • The lemon juice isnt just for flavor it keeps the avocado bright green so you can actually enjoy how beautiful it looks
  • Room temperature avocado mashes more easily and tastes better than cold straight from the fridge
03 -
  • If your avocado is slightly underripe, add a tiny splash of olive oil when mashing to compensate for the lack of natural creaminess
  • Toast to the darker side of golden because the crunch provides essential structural integrity against the soft topping
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