Mexican Style Avocado Toast

5 from 2 votes

This Mexican inspired avocado on toast recipe is a speedy but delicious twist on a classic. Mashed avocado is piled onto rye toast and topped with crumbled feta and a zingy tomato salsa. A wonderfully easy – but delicious- breakfast or brunch option.

Course Breakfast, Brunch, Lunch

Cuisine British, Fusion, Mexican

Prep Time 5

Total Time 5

Servings person

Calories 658kcal

Author Eb Gargano

Ingredients

Salsa

8 mixed colour cherry tomatoes quartered (all one colour is fine but doesn’t look quite so pretty!)
Juice of ½ lime
1 tablespoon good quality olive oil
Salt and pepper to taste
1 spring onion sliced finely
1 tablespoon fresh coriander chopped roughly

Avocado on toast

1 avocado skin and stone removed
1 tablespoon fresh coriander finely chopped, plus extra for garnish
Juice of ½ lime
Salt and pepper to taste
2 slices rye sourdough bread or bread of your choice

Metric - US Customary

Instructions

Place all the salsa ingredients in a bowl and mix together. Leave to macerate for a few minutes while you prepare the avocado and toast.
Using a fork, roughly mash together the avocado, fresh coriander, the remaining lime juice, salt and pepper.
Toast the bread.
Spread the avocado mixture over the toast and then top with the tomato salsa.
Crumble over the feta and scatter over a few more coriander leaves.

Notes

Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition