Spring Brunch Avocado Toast (Printable Version)

A colorful avocado toast board with fresh toppings ideal for lively brunch gatherings.

# What You'll Need:

→ Bread

01 - 12 slices sourdough or multigrain bread

→ Avocado Spread

02 - 4 ripe avocados
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper

→ Toppings

06 - 6 radishes, thinly sliced
07 - 1 cup cherry tomatoes, halved
08 - 1/2 cup crumbled feta or goat cheese
09 - 1/4 cup toasted pumpkin seeds
10 - 1/4 cup microgreens or baby arugula
11 - 4 large hard-boiled eggs, sliced
12 - 1/4 cup pickled red onions
13 - 2 tablespoons extra-virgin olive oil
14 - 1/2 teaspoon crushed red pepper flakes, optional
15 - Flaky sea salt, to taste
16 - Freshly ground black pepper, to taste
17 - Lemon wedges, for serving

# How To Make:

01 - Toast bread slices in batches until golden and crisp. Arrange on a large serving board or platter.
02 - Halve, pit, and scoop avocados into a bowl. Add lemon juice, salt, and pepper. Mash until creamy but still slightly chunky.
03 - Apply generous layer of avocado mash onto each toast, or serve mash in a bowl for guests to assemble their own.
04 - Organize radishes, cherry tomatoes, cheeses, pumpkin seeds, microgreens, egg slices, and pickled onions in small bowls or directly on the board.
05 - Drizzle olive oil over avocado toasts. Sprinkle with red pepper flakes, flaky salt, and black pepper as desired.
06 - Top with microgreens or arugula. Serve with lemon wedges for squeezing.

# Helpful Hints:

01 -
  • You get to prep ahead while guests customize their own plates, which means you're actually sitting down with people instead of scrambling in the kitchen.
  • It looks impressive and abundant without requiring culinary skills—just good ingredients arranged with intention.
  • Spring flavors shine brightest on a board like this, where every color and texture tells you the season has changed.
02 -
  • Avocados oxidize quickly once mashed, so add the lemon juice immediately and squeeze it into every corner—the acid is your best friend against browning.
  • Toast the bread right before serving; once it starts cooling, it begins losing that crisp texture that makes avocado toast worth eating.
03 -
  • If you want to prep avocados further ahead, mash them, spread plastic wrap directly on the surface, and refrigerate—the wrap prevents oxidation far better than just covering the bowl.
  • Rub warm toast with a cut garlic clove before spreading avocado for an extra savory depth that changes everything.
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