Avocado Toast with smoked salmon recipe

Easy avocado toast recipe

Avocado toast is a one‑dish meal that never disappoints. Mashed avocado on its own is wonderfully rich and satisfying, and spreading it over toasted bread makes it even better. Add a fried egg and smoked salmon, and the dish is elevated to another level altogether. Finished with a scattering of fresh greens, this toast becomes a complete, vibrant meal—perfect for lunch or brunch (and honestly, something I could eat every day). I will tell you how to make this dish in under 30 minutes.

Key Ingredient: Ripe Avocado

Finding a perfectly ripe avocado is no small feat. Most grocery store avocados are harvested before they’re ready to eat, so a little patience is required.

For the best flavor and texture, choose Hass avocados. Look for fruit with evenly colored skin and no soft spots. The skin should be a medium green—light green avocados are underripe, while very dark green ones are often overripe and can be spoiled inside.

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Once home, let avocados ripen on the counter at room temperature for several days. I usually leave two on the counter at a time and store the rest in the refrigerator so they ripen in stages. When the skin begins to darken slightly, start checking firmness. A ripe avocado will yield gently when pressed.

Keep in mind:

• Unripe avocados are hard and bland.
• Overripe avocados often have brown, mushy spots inside and are not edible.
• Once an avocado is cut, it will no longer ripen.

Typically, counter‑ripening takes 1–4 days, depending on the starting firmness.

Add Fresh Baby Greens and Herbs

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Adding fresh greens transforms avocado toast from rich and filling to bright and spring‑like. For this version, I used what I had on hand in the garden: spinach, kale, arugula, chives, and indoor basil leaves. Baby lettuces or any fresh herbs work beautifully as well.

There’s no need to buy anything special – use whatever greens you have growing in the garden or leftover in the refrigerator.