Spring Brunch Avocado Toast (Printable)

A vibrant brunch spread with creamy avocado, smoked salmon, and fresh vegetables for sharing.

# What You'll Need:

→ 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

# Step-by-Step Directions:

01 - Toast bread slices until golden and crisp. Arrange on a large serving board or platter.
02 - In a bowl, mash avocados with lemon juice, sea salt, and black pepper until creamy with slight texture. Transfer to a serving bowl.
03 - Arrange smoked salmon in folds or ribbons on the board.
04 - Place cherry tomatoes, cucumber, radishes, red onion, capers, dill, chives, and arugula in small piles or bowls around bread and salmon.
05 - Add hard-boiled eggs, flaky salt, red pepper flakes, olive oil, and everything bagel seasoning to the board.
06 - Allow guests to assemble individual avocado toast: spread mashed avocado on toasted bread, top with smoked salmon and desired toppings, finish with olive oil drizzle or seasoning sprinkle.

# Expert Hints:

01 -
  • It looks restaurant-worthy but takes just twenty minutes, which is the sweet spot when you want to impress without stress.
  • Everyone gets to build exactly what they want, so picky eaters and adventurous tasters all find something they love on the same board.
  • You can prep everything in advance and let guests assemble while you pour coffee, turning cooking into socializing instead of last-minute scrambling.
02 -
  • Slice everything thin enough that it stays manageable on a piece of toast—thick cucumber rounds and chunky radishes will slide right off and end up on people's laps.
  • Toast the bread right before serving; if it sits too long, it absorbs moisture from the humid toppings and becomes sad rather than crispy.
  • Keep your avocado spread in a separate bowl instead of spreading it directly on the board; this prevents oxidation and lets people control how much they use.
03 -
  • Buy your avocados three to four days before you need them and let them sit on the counter; they'll ripen to perfect just-soft texture by brunch day rather than arriving either rock-hard or overripe.
  • Slice everything you can prep the night before and store it in containers with damp paper towels to keep vegetables crisp and fresh-tasting through the morning.
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