Spring Brunch Avocado Toast (Printable view)

A colorful brunch board with creamy avocado spread topped with fresh radishes, feta, and microgreens.

# What You Need:

→ Bread

01 - 12 slices sourdough or multigrain bread

→ Avocado Spread

02 - 4 ripe avocados
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper

→ Toppings

06 - 6 radishes, thinly sliced
07 - 1 cup cherry tomatoes, halved
08 - 1/2 cup crumbled feta or goat cheese
09 - 1/4 cup toasted pumpkin seeds
10 - 1/4 cup microgreens or baby arugula
11 - 4 hard-boiled eggs, sliced
12 - 1/4 cup pickled red onions
13 - 2 tablespoons extra-virgin olive oil
14 - 1/2 teaspoon crushed red pepper flakes, optional
15 - Flaky sea salt, to taste
16 - Freshly ground black pepper, to taste
17 - Lemon wedges, for serving

# How To Make:

01 - Toast bread slices in batches until golden and crisp. Arrange them on a large serving board or platter.
02 - Halve, pit, and scoop avocados into a bowl. Add lemon juice, salt, and pepper. Mash until creamy with a slightly chunky texture.
03 - Spread a generous layer of avocado mash onto each toast, or serve the mash in a bowl for guests to assemble their own.
04 - Arrange toppings—radishes, cherry tomatoes, cheeses, pumpkin seeds, microgreens, egg slices, and pickled onions—in small bowls or directly on the board.
05 - Drizzle olive oil over avocado toasts. Sprinkle with red pepper flakes, flaky salt, and black pepper as desired. Garnish with microgreens or arugula. Serve with lemon wedges.

# Expert Advice:

01 -
  • It looks restaurant-worthy but requires almost no cooking skill, just assembly and good timing.
  • Your guests become part of the experience, customizing their own toast so everyone leaves happy and fed exactly what they wanted.
  • Spring ingredients shine here without competing flavors, letting fresh radishes and good avocado do the talking.
02 -
  • If your avocados are underripe, slice them thin and spread them with the back of a spoon instead of mashing—forcing underripe avocado into spread creates a grainy texture that feels wrong.
  • Toast the bread immediately before serving or it will soften and lose its crunch before anyone takes a bite, which defeats the entire purpose of toast.
03 -
  • Buy your avocados three or four days before brunch and let them sit on the counter—this gives you control over ripeness instead of hoping they're perfect on the exact day.
  • Toast your bread and prep all toppings, then make the avocado spread last so it doesn't brown, even with lemon juice protecting it.
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