Spring Brunch Avocado Toast (Print Version)

Bright toast board with avocado, smoked salmon, and fresh veggies for a flavorful spring brunch.

# What You 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

# Steps:

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 but still chunky. Transfer to a serving bowl.
03 - Place smoked salmon in folds or ribbons on the board.
04 - Place cherry tomatoes, cucumber, radishes, red onion, capers, dill, chives, and arugula or mixed greens in small piles or bowls around the bread and salmon.
05 - Add hard-boiled eggs, flaky salt, red pepper flakes, olive oil, and everything bagel seasoning to the board.
06 - Allow guests to assemble their own avocado toast by spreading mashed avocado on toasted bread, topping with smoked salmon and desired toppings, and finishing with a drizzle of olive oil or sprinkle of seasoning.

# Expert Advice:

01 -
  • Zero cooking stress—literally just toasting bread and letting your guests build their own masterpiece.
  • It feeds six people without requiring you to plate anything individually, so you actually get to sit down and enjoy the moment.
  • The board itself becomes a centerpiece, looking so beautiful and abundant that people take photos before they eat.
02 -
  • If your avocados aren't ripe, this whole thing falls apart—literally and figuratively—so do the gentle squeeze test the day before and plan accordingly.
  • Assemble this no more than 15 minutes before serving; once toast hits avocado, the clock starts ticking on sogginess, so let guests actually build while you're gathered together.
03 -
  • Buy your avocados a few days early and let them ripen on the counter in a paper bag—you'll never get caught without ripe ones again.
  • Smoked salmon tastes better and lasts longer if you keep it in the coldest part of your fridge and don't open the package until you're ready to use it.
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