Deliciously Offbeat Ways to Make Avocado Toast

With a wealth of good fats and carbs, avocado toast makes a great quick breakfast or lunch. Here are 5 deliciously offbeat ways to embellish it, plus lots more ideas. And why not for dinner? It’s an easy, naturally vegan accompaniment to almost any kind of soup.

Avocado toast may not be the hot food trend it was when it first burst on the scene, but it has become a contemporary classic, and it’s here to stay.

We’ll start with a basic avocado spread, and move on to some tasty ways to embellish it. Most are savory, though there’s one with a sweet twist — a cocoa and banana variation that’s an entirely different take on avocado toast.

And we end with a slew of simple ideas to top this basic spread — no recipes needed! So make sure to scroll to the end if you’re an avocado toast fan.

Basic Avocado Spread: This is best made with an avocado that’s neither overripe nor underripe, and is easy to mash. You never know what you’ll get, but ideally, the avocado you cut open for this recipe is free of bruised or stringy spots in the flesh. If there are minor bruises or strings, cut them away.

Cut the avocado in half in either direction, get rid of the pit, and scoop the flesh onto a plate. Add a tablespoon or so of lemon juice and mash. Make it smooth or leave a bit of texture, as you prefer.

I like to add a tablespoon or so of vegan mayonnaise and/or nutritional yeast as well, though either of those are optional. Either way, add a pinch of salt and/or a grinding of pepper. A flaky sea salt is great!

Of course, you can always enjoy the spread straight up. Following are a few ideas for taking it up a notch or two that hardly need a formal recipe to accomplish. And of course you don’t have to limit yourself to bread slices. Avocado toast can be made with English muffins and bagels as well.

BBQ Roasted Chickpeas: Heat up 1 teaspoon olive oil, 1 tablespoon agave or maple syrup, and 1 tablespoon soy sauce in a medium skillet. Add a 15-ounce can drained and rinsed chickpeas.

Cook over medium-high heat for 8 minutes or so, or until nicely glazed, then sprinkle in barbecue seasoning blend (or smoked paprika) and continue to cook for about 2 minutes longer.

Spread toasted bread with Basic Avocado Spread (above) and scatter the roasted chickpeas over it.

Fresh herbs: Chop your favorite herbs and scatter over the avocado toast followed by a sprinkling of hot red pepper flakes. Here’s a combination of sliced scallion and sprigs of dill. Fresh parsley, cilantro, oregano, and thyme are other possibilities.

Wilted spinach or arugula: Wilt some rinsed baby spinach or arugula in a skillet. Don’t overcook! Chop finely and stir into the mashed avocado before spreading on toast.

Browned mushrooms: Clean and slice 6 to 8 ounces cremini (aka baby bella) mushrooms. Heat 1 tablespoon soy sauce, 1 tablespoon balsamic vinegar, and 1 teaspoon agave or maple syrup in a skillet. Add the mushrooms and cook until wilted, about 5 to 7 minutes. Drain well.

Top toast with Basic Avocado Spread followed by the mushrooms. Add a sprinkling of sesame seeds, red pepper flakes, and/or fresh herbs, if you’d like.

Cucumber and kimchi avocado toast teams up a set of tasty ingredients that will send you straight to sandwich heaven! Here’s the full recipe.

Cocoa-nut butter: I call this “not-ella” because it’s an all-natural and vegan version of the popular chocolate spread.

Combine 2 teaspoons cocoa or cacao powder, a heaping tablespoon of nut butter, and a tablespoon (or two) of maple or agave syrup with a mashed avocado. Work together with the tines of a fork until completely blended. Spread on toast and top with banana slices if you’d like.