This post may contain affiliate links. Please see my affiliate disclosure for more information.
A smear of creamy avocado mash on multi grain toast topped off with peppery arugula makes this avocado toast a quick and satisfying breakfast, lunch, or dinner.
Avocado toast. Chances are you’ve seen it on the menu at your favorite little brunch place at some point over the past couple years. It’s a deliciously healthy alternative to stack of pancakes or a cheesy omelette.
I love it topped with a runny egg or thick slice of tomato, but perhaps my favorite is the recipe I’ll share with you today: avocado mixed with loads of lemon and topped with peppery arugula. It’s so simple and satisfying and not only a great breakfast, but a perfect option for a quick lunch or dinner.
Three items I always have on hand are avocado, arugula and lemons. My younger son is a guacamole junkie, so I know I’m making guac for him at least once a week. And salads are in heavy rotation at our house, with baby arugula being my favorite green. So you know you can count on a package or two of that in my crisper drawer.
I also favor a simple salad dressing most nights and the one I whisk together most is this basic lemon vinaigrette.
Put these three staples together and you have my favorite version of avocado toast.
- The creamy avocado is mashed with lemon juice and zest, a sprinkling of red pepper flakes for a little kick, and just a drizzle of olive oil.
- I love it paired with a rustic multi-grain bread, all toasted and crunchy.
- Ttop it off with a handful of arugula, lightly dressed in lemon vinaigrette.
While I love avocado toast for breakfast, I honestly find myself having it for lunch or dinner just as often. My boys’ busy social calendars had them elsewhere for dinner the other night, so I grabbed a ripe avocado and made myself dinner for one. And let me tell you, avocado toast and coffee for breakfast has nothing on avocado toast, sauvignon blanc and a good book for dinner!
Tips for success
- Always choose a ripe avocado for the mash. You can check if it is ripe by pressing on it gently. If it yields to the pressure but doesn’t stay indented, it’s good to go. Some grocery stores even put a “Ripe” sticker on them when they’re ready.
- Don’t use an avocado that is mushy (overripe) or hard (unripe).
- To ripen avocados place them in a brown paper bag with another fruit such as an apple or banana for a couple days.
- Avocados will oxidize when exposed to the the air and turn brown. Mixing the avocado with an acid such as lemon or lime juice will slow down the oxidation process.
A smear of creamy avocado mash on multi grain toast topped off with peppery arugula makes this avocado toast a quick and satisfying breakfast, lunch, or dinner.
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 2 Tbsp extra virgin olive oil
- 1 ripe avocado
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes
- 2 tsp extra virgin olive oil
- 2 slices multi-grain bread, toasted
- a couple handfuls of arugula
-
Whisk together all ingredients until emulsified.
-
Cut avocado in half and remove the pit. Score the avocado halves and then scoop the avocado into a small bowl.
-
Add the zest, lemon juice, salt, red pepper flakes, and olive oil and mash together with a fork.
-
Spread the avocado mash on the toast.
-
Toss arugula with the dressing and place on top of the avocado mash. Enjoy!
- Always choose a ripe avocado for the mash. You can check if it is ripe by pressing on it gently. If it yields to the pressure but doesn't stay indented, it's good to go. Some grocery stores even put a "Ripe" sticker on them when they're ready.
- Don't use an avocado that is mushy (overripe) or hard (unripe).
- To ripen avocados place them in a brown paper bag with another fruit such as an apple or banana for a couple days.
- Avocados will oxidize when exposed to the the air and turn brown. Mixing the avocado with an acid such as lemon or lime juice will slow down the oxidation process.
Update Notes: This post was originally published in July 2016 but was republished with tips in March 2019.
Update Notes: This post was originally published in November 2015 but was republished with tips and step by step photos in March 2019.
Mary Ann | The Beach House Kitchen says
Sign me up Cathy! This is one of my favorite lunches! Thumbs up!
Cathy says
Ditto Mary Ann!
Ed Zapolsky says
I made it :). Thank you for the scrumptiousness. I messed up the lemon zest the first time. Second attempt, I eliminated the zest (because I am not capable) and just put in a little more lemon juice. Working on getting my kids to get past the buttery/creamy texture of avocados… Any suggestions?
Cathy says
A little extra lemon juice works just fine! I’m so glad you gave it a second attempt! As far as getting your kids on the avocado band wagon, I would suggest to simply keep trying. I have two boys and one is avocado obsessed. He’ll eat it in any form. The other usually turns up his nose, until just recently. He likes it less mushy and prefers bigger chunks or slices. So maybe play with the texture and hopefully they’ll come around!
Dana LoBasso says
I made this today. So delicious! Thank you!
Cathy says
glad you enjoyed!
Chris V says
Wow this is delicious & eye appealing. A new favorite at our house. Thanks for sharing, Chris V
Cathy says
Glad you enjoyed! It is a pretty vibrant green right?