Avo Smash {a.k.a. avocado on toast}

Ah, the ubiquitous avo smash.

I had no idea until I entered the cafe scene how crazily popular this humble snack truly is. Not being much of a breakfast or brunch gal I mostly went to cafes for the chai latte and cakes. Or lunches sometimes. But before I could even ask what the heck is an avo smash they were being ordered quicker than I could keep up.

Obviously avocado on toast doesn’t need a recipe {Nigella-gate anyone?}, but to be true to this blog being the home of the things I cook most and love to eat it deserves a post. I like mine tangy and salty {like my margaritas 😉 } but by all means tweak away.


  • nice sourdough bread, toasted
  • half an avocado
  • Greek feta, crumbled
  • fresh lemon juice
  • fresh parsley, finely chopped
  • salt and pepper to taste
  • optional: rocket or baby spinach, a lemon wedge, a drizzle of olive oil

Take your toasted bread, mix up the remaining ingredients in a bowl until it’s as smooth or as chunky as you like it. Dollop generously on bread, and if you like {and I do} top with some rocket, a bit more feta, and a drizzle of EVOO. Enjoy.

Make it vegan by leaving out the feta and adding a pinch more salt and pepper; and it’s also really nice with a poached egg or some fried haloumi too. Just saying.

3 Thoughts

  1. I like my avocado to be sort of firm & chunky like guacamole and a little spicy and some tomato aint bad! Your tangy & salty sounds like my kind of flavor, too because now that I’m tasting it (in my mind!) the guac I like is quite tangy and salty. I’ve never had feta on it which seems insane because that’s a perfect flavor fit. Mmmm! Great breakfast idea. The picture of your creation looks so light & fresh too and it’s just a bonus that’s it’s quite filling and full of healthy fat.

    1. Thank you, I love it with tomato too. And speaking of feta guess who’s going vegan for a month? {with the aim of making it permanent!!!}

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