Spring Brunch Avocado Toast (Print)

A vibrant board of avocado, smoked salmon, fresh veggies, and rustic bread arranged for an effortless spring brunch.

# Components:

→ 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

# Directions:

01 - Toast the bread slices until golden and crisp. Arrange on a large serving board or platter.
02 - In a bowl, mash the avocados with lemon juice, sea salt, and black pepper until creamy but still chunky. Transfer to a serving bowl.
03 - Arrange the smoked salmon in folds or ribbons on the board.
04 - Place the 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 the optional extras: 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 Advice:

01 -
  • No cooking required beyond toasting—you can pull this together while your coffee brews or guests are still arriving.
  • Everyone customizes their own plate, which means no complaints about toppings, and honestly, it feels more like entertaining than serving.
  • It looks restaurant-quality without the fussy plating or hidden kitchen stress.
02 -
  • Avocado browns fast once it's exposed to air, so mash it just before serving and keep lemon juice mixed in—I learned this the hard way when I prepped one the night before and served a gray-brown disappointment.
  • Toast the bread right before people arrive; soggy bread is the enemy, and warm toast makes the whole experience feel more intentional and delicious.
03 -
  • Buy your smoked salmon from a good fishmonger or specialty section—the quality difference is honestly shocking, and it's the star player here, so it deserves respect.
  • If you're worried about the avocado browning, pit and slice it right before serving instead of mashing it; it stays greener and guests can adjust creaminess with a fork if they want.
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