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Avocado Toast

Yields1 ServingPrep Time30 minsCook Time5 minsTotal Time35 mins

Avocado Toast

 1 Slice of Sourdough Bread
 2 tbsp Guacamole (see below)
 1 ½ tbsp Balsamic Vinaigrette (see below)
 4 Arugula Leaves
 3 Avocados, halved, seeded and peeled
 1 Lime
 1 tsp Lemon Juice
  cup Red Onion, diced
 2 Roma Tomatoes, diced
 2 Garlic Cloves, finely minced
 2 tbsp Cilantro, chopped
 1 tsp Salt
 ½ tsp Cumin
 ¼ tsp Cayenne
Balsamic Vinaigrette
 ¼ cup Balsamic Vinegar
 ½ cup Extra Virgin Olive Oil
 ½ tsp Salt
 ¼ tsp Pepper
 1 tsp Dijon Mustard
 1 Garlic Clove, pressed or finely minced
 1 tsp Honey

Cut avocados lengthwise, around pit. Separate the halves and cut lengthwise again along the pit half, allowing the pit to come out easily. Cut the non-pit half in half as well, and peel off the skin from all four quarters.


Place the peeled avocado into a medium bowl and juice the lime over them. Let sit while you cut onions, garlic, cilantro, and tomato.


Add salt, cumin and cayenne to the avocados. With a tomato masher, mash the avocado mixture to the consistency you desire (smoother or chunkier). Then fold in the onion, garlic, tomato and cilantro. Let sit at room temperature for at least 10 minutes. Taste. Add more salt or lime depending on your taste and/or avocado ripeness.

Balsamic Vinaigrette

Combine all ingredients into a salad dressing shaker and shake well.

Avocado Toast

Toast your bread to your liking. Drizzle about 1/2 tsp of Balsamic Vinaigrette on the toast. Spoon guacamole onto the toast and drizzle more vinaigrette on top (to your liking). Top with arugula or your choice of lettuce.