Spring Brunch Avocado Toast (Print version)

A colorful brunch board with avocado, smoked salmon, and fresh veggies ideal 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 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

# How to Make It:

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 - Arrange 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: spread mashed avocado on toasted bread, top with smoked salmon and desired toppings, and finish with a drizzle of olive oil or sprinkle of seasoning.

# Expert Tips:

01 -
  • Zero cooking stress—just toast and arrange, leaving you free to actually enjoy your guests instead of sweating in the kitchen.
  • Everyone gets exactly what they want because they're building it themselves, which somehow makes even simple avocado toast taste like a celebration.
02 -
  • If your avocados are hard, don't try to force them—they'll taste mealy and bitter; wait a day or two, and they'll reward you with that creamy texture you're after.
  • Toast your bread right before serving, not an hour early, because cool toast defeats the whole purpose and somehow tastes less like celebration.
03 -
  • Buy your avocados three or four days before your brunch and let them sit on the counter—this way, they'll be perfectly ripe exactly when you need them, not before.
  • Slice your cucumber and radishes on a mandoline if you have one; thin, uniform slices look restaurant-quality and taste better because the flavors distribute more evenly.
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