Mexican Style Avocado Toast

Ingredients

• 8mixed-colour cherry tomatoes, quartered
• Juice of ½lime
• 1 tablespoongood-quality olive oil
• To tastesalt and pepper
• 1spring onion, finely sliced
• 1 tablespoonfresh coriander, roughly chopped
• 1avocado, skin and stone removed
• 1 tablespoon, plus extra for garnishfresh coriander, finely chopped
• Juice of ½lime
• To tastesalt and pepper
• 2 slicesrye sourdough bread, or bread of your choice
• To tastefeta, crumbled

Instructions

1. 1

   Mix the salsa

   Combine the tomatoes, lime juice, olive oil, salt and pepper, spring onion and roughly chopped coriander in a bowl. Leave to macerate for a few minutes while you prepare the avocado and toast.

2. 2

   Mash the avocado

   Roughly mash the avocado with the finely chopped coriander, the remaining lime juice, salt and pepper using a fork.

3. 3

   Toast the bread

   Toast the bread.

4. 4

   Assemble the toast

   Spread the avocado mixture over the toast, then spoon the tomato salsa on top.

5. 5

   Add the feta

   Crumble feta over the toast and scatter on a few extra coriander leaves.

What is Mexican-style avocado toast?

Avocado toast is a simple combination of mashed avocado and bread, finished here with a lime-dressed tomato salsa and feta. The Mexican-inspired flavours come from the fresh coriander, lime and spring onion rather than from a traditional regional preparation.

Rye sourdough brings a robust, tangy base for the creamy avocado and juicy topping. The recipe works well as a quick breakfast or brunch because the salsa can macerate while you get the other components ready.

Nutrition and macros by portion

The nutrition label shows one serving as written: 658 calories, 11g protein, 61g carbs, 46g fat.

The bread and tomatoes provide most of the carbohydrates, while avocado and olive oil contribute much of the fat; feta adds protein along with some additional fat. For a more balanced plate, serve the toast with an egg or a side of extra vegetables.

Build a lively salsa

Tomatoes: quarter them so they are easy to scoop onto the toast and release some juice as they sit. Mixed colours make the topping look varied, but one colour works just as well.

Seasoning: lime juice, olive oil, spring onion and coriander give the tomatoes a bright, savoury dressing. A few minutes of macerating helps the flavours mingle.

Mash for a good texture

Avocado: use a fork to mash it roughly rather than making it completely smooth. That leaves a little texture beneath the salsa.

Lime and coriander: stir these through the avocado with salt and pepper. Add the lime listed for the avocado separately from the lime used in the salsa.

Toast and assemble

Bread: toast the slices before adding the toppings so they provide a firm base. Rye sourdough has a distinctive flavour, while another bread can be used if preferred.

Order: spread on the avocado first, then add the salsa and feta. This keeps the creamy layer against the toast and the juicier ingredients on top.

Finish with feta and coriander

Feta: crumble it over the assembled toast for a salty contrast to the mild avocado and fresh tomatoes. The recipe method includes feta, although the supplied ingredient list does not give a quantity.

Coriander: a few extra leaves make a fresh garnish. Add them just before serving so they stay bright.

Serve it fresh

This toast is best eaten as soon as it is assembled, while the bread is crisp and the salsa is fresh. Serve it on its own for a quick brunch or alongside eggs or a simple green salad for a more substantial plate.

The salsa can sit for a few minutes while you toast the bread and mash the avocado. Once assembled, the juicy topping will gradually soften the toast.

Recipe notes & tips

• Quarter the tomatoes evenly so they sit neatly on the toast.
• Let the salsa rest while you prepare the other ingredients, but assemble the toast just before eating.
• Mash the avocado with a fork to keep some texture.
• Taste the salsa and avocado separately before spreading them on the bread, then adjust the seasoning if needed.
• Toast the bread to your preferred level of crispness so it can hold the toppings.

Variations

• Change the bread: Use another bread you enjoy if rye sourdough is not available.
• Add chilli: Finely chop a little fresh chilli into the salsa for a spicier topping.
• Swap the herbs: Try chopped parsley in place of some or all of the coriander.
• Add cucumber: Mix diced cucumber into the salsa for extra crunch.
• Make it egg-topped: Add a fried or poached egg when serving for a more filling brunch.

Common mistakes to avoid

• Soggy toast: Assemble just before eating, as the salsa juices soften the bread.
• Over-mashing the avocado: Stop when it is creamy but still has a little texture.
• Skipping the salsa rest: Give it a few minutes to macerate while you prepare the toast.
• Uneven seasoning: Taste both the salsa and avocado mixture, since each needs its own seasoning.
• Adding too much salsa: Spoon it on carefully so the toast stays easy to pick up and eat.

How to store

This toast is best eaten straight away. If you have leftover salsa, cover and refrigerate it for up to a day; keep the avocado mixture tightly covered and use it as soon as possible to limit browning. Store the bread separately and toast it again before assembling.

Frequently asked questions