Spring Brunch Avocado Toast (Printable version)

A vibrant brunch platter with avocado, smoked salmon, fresh toppings, and herbs perfect 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

# Directions:

01 - Toast bread slices until golden and crisp. Arrange on a large serving board or platter.
02 - In a bowl, mash avocados with lemon juice, sea salt, and black pepper until creamy with a slightly chunky texture. Transfer to a serving bowl.
03 - Arrange smoked salmon in folds or ribbons on the serving board.
04 - Place cherry tomatoes, cucumber, radishes, red onion, capers, dill, chives, and arugula in small piles or individual bowls around the bread and salmon.
05 - Place hard-boiled eggs, flaky salt, red pepper flakes, olive oil, and everything bagel seasoning on the board for guest selection.
06 - Allow guests to build individual portions by spreading mashed avocado on toasted bread, topping with smoked salmon and desired toppings, finishing with olive oil drizzle or seasoning.

# Expert Advice:

01 -
  • Everyone gets to play chef and build exactly what they want without you standing over the stove.
  • It looks impressive on the table but takes barely any time, which is the honest dream of weekend cooking.
  • The flavors feel luxe and restaurant-worthy but use ingredients you can grab any day of the week.
02 -
  • Avocados brown in minutes once they're cut, so mash them no earlier than 15 minutes before people are actually going to eat, or cover the bowl tightly with plastic wrap pressed right onto the surface to keep the air out.
  • Toast your bread earlier if you need to, but know that it's crispiest in the first 10 minutes, so time it so the bread and board come together at the same moment.
03 -
  • If your avocados aren't quite ripe on brunch morning, place them in a paper bag with a banana for a few hours and they'll soften fast enough to save the day.
  • Buy smoked salmon from a fishmonger counter if you can, where it's sliced to order and tastes fresher than the pre-packaged kind that's been sitting under lights.
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