Spring Brunch Avocado Toast (Printable)

A vibrant spring board with creamy avocado, smoked salmon, and fresh toppings ideal for sharing.

# What You'll Need:

→ Bread

01 - 12 slices rustic sourdough or multigrain bread

→ 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 Steps:

01 - Toast all 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 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 Suggestions:

01 -
  • No cooking required past toasting bread, which means you can actually enjoy your guests instead of being glued to the stove.
  • Everyone gets exactly what they want without a single complaint about pickles or too much salt.
  • The whole thing looks impressive enough to photograph, yet comes together in twenty minutes flat.
02 -
  • Avocados turn brown faster than you'd think once they're mashed; make that spread no more than fifteen minutes before people start building, or keep it in a bowl with the pit nestled inside until the last moment.
  • Soggy toast ruins everything, so toast just before serving and keep the wet ingredients (tomatoes, cucumber) in separate small bowls rather than piling them on the board raw.
03 -
  • Buy your avocados in stages so you're not scrambling with six rock-hard ones or six that are simultaneously overripe; this board is too pretty to serve with brown spots.
  • If you're toasting bread ahead, let it cool completely before stacking it, and reheat gently on a hot pan just before serving so it doesn't taste stale.
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