Creamy, zesty, and perfectly spiced, this Avocado Toast with Lemon, Chili, and Herbs is one of my go-to breakfasts or afternoon snacks. I love how it brings together simple, fresh ingredients in such a flavorful way, and it always hits the spot whether I’m rushing out the door or taking my time on a weekend morning.
Why You’ll Love This Recipe
I love this recipe because it’s so simple yet incredibly flavorful. The creamy avocado is naturally rich and satisfying, while the lemon juice cuts through with the perfect amount of tang. The chili flakes add just the right amount of heat, and the herbs keep things fresh and vibrant. Whether I make this as a quick breakfast or a light lunch, it always hits the spot. It’s also super customizable, so I can change it up depending on what I have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 slices sourdough bread
1 large ripe avocado
1/2 lemon, juiced
Pinch of sea salt
Freshly ground black pepper, to taste
1/4 teaspoon red pepper flakes
1 tablespoon fresh chopped parsley or cilantro
Optional toppings: sliced radish, cherry tomatoes, microgreens, poached egg
Directions
I start by toasting the sourdough slices until they’re golden and crispy.
While that’s happening, I cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
I add lemon juice, a pinch of sea salt, and freshly ground black pepper, then mash everything with a fork. I usually go for a slightly chunky texture, but it’s easy to make it smoother if preferred.
NextI spread the mashed avocado generously onto the hot toast.
Then I sprinkle red pepper flakes and chopped herbs over the top.
If I’m feeling extra fancy, I’ll add toppings like sliced radish, cherry tomatoes, microgreens, or a poached egg.
I serve it right away to enjoy the perfect contrast between the creamy avocado and crispy toast.
Servings and timing
Servings: 2
Prep Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes
Calories: 320 kcal per serving
Variations
I like how versatile this recipe is. Sometimes I switch things up by using different kinds of bread—whole grain, rye, or even gluten-free. For extra protein, I’ll add a poached or soft-boiled egg. When I want more crunch, sliced radishes or cucumbers do the trick. If I’m craving a little more zing, a dash of hot sauce or a sprinkle of feta cheese is a great twist.
Storage/Reheating
Avocado toast is best enjoyed fresh, but if I need to prep ahead, I store the mashed avocado in an airtight container with a piece of plastic wrap pressed directly against the surface to prevent browning. It’ll stay good in the fridge for up to a day. I toast the bread just before serving and assemble everything right before eating so the toast stays crisp.
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FAQs
How do I keep the avocado from browning?
I press plastic wrap directly onto the surface of the mashed avocado and store it in an airtight container. A little extra lemon juice can also help slow oxidation.
Can I make this recipe gluten-free?
Yes, I just use my favorite gluten-free bread instead of sourdough. Everything else in the recipe is naturally gluten-free.
What herbs work best for this recipe?
I usually go for parsley or cilantro, but chives or fresh dill also work great, depending on the flavor profile I want.
Is this recipe good for meal prep?
I don’t recommend prepping the toast in advance, but I can mash the avocado ahead of time and store it properly. Just toast and assemble when ready to eat.
Can I add protein to this dish?
Absolutely. A poached egg, smoked salmon, or even a sprinkle of hemp seeds or crumbled feta can give it a protein boost.
Conclusion
This avocado toast with lemon, chili, and herbs is everything I want in a quick, nourishing meal—fresh, flavorful, and ready in just 10 minutes. Whether I’m making it for breakfast, lunch, or a midday snack, it always satisfies and leaves me feeling energized.
📖 Recipe:
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Avocado Toast with Lemon, Chili, and Herbs
- Total Time: 10 minutes
- Yield: 2 servings
- Diet: Vegan
Description
This upgraded avocado toast combines creamy avocado with zesty lemon juice, a hint of chili flakes, and fresh herbs on crispy sourdough. It’s a quick, customizable, and satisfying plant-based meal perfect for breakfast, lunch, or a snack.
Ingredients
2 slices sourdough bread
1 large ripe avocado
1/2 lemon, juiced
Pinch of sea salt
Freshly ground black pepper, to taste
1/4 teaspoon red pepper flakes
1 tablespoon fresh chopped parsley or cilantro
Optional toppings: sliced radish, cherry tomatoes, microgreens, poached egg
Instructions
- Toast the sourdough slices until golden and crispy.
- Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
- Add lemon juice, sea salt, and black pepper to the avocado and mash with a fork to desired texture.
- Spread the mashed avocado onto the hot toast.
- Sprinkle red pepper flakes and chopped herbs on top.
- Add optional toppings like sliced radish, cherry tomatoes, microgreens, or a poached egg, if desired.
- Serve immediately to enjoy the contrast between the creamy avocado and crispy toast.
Notes
Use gluten-free bread for a gluten-free version.
For extra protein, add a poached egg, smoked salmon, or hemp seeds.
Store mashed avocado with plastic wrap directly on the surface to reduce browning.
Toast the bread just before serving for best texture.
Customize with different herbs like chives or dill, or switch up the bread type.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Snack
- Method: Toasting
- Cuisine: Modern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 3.5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
