Spring Brunch Avocado Toast (Printable Version)

A colorful brunch platter with avocado, smoked salmon, fresh toppings, and toasted rustic bread for sharing.

# What You'll Need:

→ Bread

01 - 1 loaf rustic sourdough or multigrain bread, sliced into approximately 12 slices

→ Spreads

02 - 3 ripe avocados
03 - 1 tablespoon fresh lemon juice
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon black pepper

→ Proteins

06 - 7 ounces smoked salmon

→ Fresh Toppings

07 - 5 ounces cherry tomatoes, halved
08 - 1 cucumber, thinly sliced
09 - 4 radishes, thinly sliced
10 - 1/4 small red onion, thinly sliced
11 - 2 tablespoons capers, drained
12 - 2 tablespoons fresh dill sprigs
13 - 1 tablespoon fresh chives, finely chopped
14 - 1.7 ounces baby arugula or mixed greens

→ Optional Extras

15 - 4 hard-boiled eggs, sliced
16 - Flaky sea salt to taste
17 - Crushed red pepper flakes to taste
18 - Olive oil for drizzling
19 - Everything bagel seasoning to taste

# How To Make It:

01 - Toast the bread slices until golden and crisp. Arrange on a large serving board or platter.
02 - In a bowl, mash the avocados with lemon juice, sea salt, and black pepper until creamy but still chunky. Transfer to a serving bowl.
03 - Arrange the smoked salmon in folds or ribbons on the board.
04 - Place the cherry tomatoes, cucumber, radishes, red onion, capers, dill, chives, and arugula or mixed greens in small piles or bowls around the bread and salmon.
05 - Add the optional extras including hard-boiled eggs, flaky salt, red pepper flakes, olive oil, and everything bagel seasoning to the board.
06 - Allow guests to assemble their own avocado toast by spreading mashed avocado on toasted bread, topping with smoked salmon and desired toppings, and finishing with a drizzle of olive oil or sprinkle of seasoning.

# Expert Advice:

01 -
  • Everyone gets exactly what they want, which somehow makes it taste better than anything plated for them.
  • It looks stunning on the table without requiring any actual cooking skills or stress.
  • The whole thing comes together in under 20 minutes, leaving you time to actually enjoy your guests instead of sweating in the kitchen.
02 -
  • If you're not eating immediately, store the mashed avocado with plastic wrap pressed directly onto the surface so it doesn't brown, and don't slice the cucumber and radishes until an hour before guests arrive or they'll get watery.
  • Toast the bread just before serving—nobody wants toast that's turned soft and chewy, and it gets there faster than you'd think.
03 -
  • Use a very sharp knife for slicing vegetables—it makes the difference between delicate, pretty slices and sad, bruised ones.
  • If you're worried about the avocado browning, cut and mash it right before guests arrive, or toss it with extra lemon juice and keep it covered until the last minute.
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