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Smashed Avocado Toasts

July 7, 2016
Photo Credit: Leah Johnson

Casual enough for an afternoon snacks, dressy enough for company, this avocado toast recipe features toasted sprouted bread topped by a delightfully unusual, Asian-inspired twist on guacamole. This recipe is from The Clean Plates Cookbook ($17; Running Press) by Jared Koch with Jill Silverman Hough.

Smashed Avocado Toasts




00 min


00 min


2 medium-size ripe avocados, pitted and peeled

1 tablespoon unseasoned rice vinegar

1 1/2 teaspoons toasted sesame oil

1 teaspoon prepared wasabi paste

Fine sea salt to taste

4 slices sprouted-grain bread, halved or quartered on a diagonal

1 cup/ 20 g lightly packed watercress leaves

1 scallion, sliced thinly on a diagonal

1 teaspoon chia seeds


In a medium bowl, combine the avocado, rice vinegar, sesame oil, and wasabi paste, using a fork to mash to a chunky consistency. Add salt to toast and set aside.

Toast the bread until it's to your liking.

Arrange the watercress on the toasts and top with the avocado mixture.

Sprinkle with the scallion chia seeds and serve.

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