Spring Brunch Avocado Toast (Printable Version)

A vibrant board with creamy avocado, smoked salmon, and fresh toppings for a light, shareable spring meal.

# What You 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

# How To Make It:

01 - Toast bread slices until golden and crisp. Arrange on a large serving board or platter.
02 - Mash avocados with lemon juice, sea salt, and black pepper in a bowl until creamy but still chunky. 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 the 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 their own avocado toast by spreading mashed avocado on toasted bread, topping with smoked salmon and desired toppings, and finishing with a drizzle of olive oil or sprinkle of seasoning.

# Expert Tips:

01 -
  • It's practically impossible to mess up because there's no real cooking involved, just assembly and letting your guests decide what tastes good to them.
  • The whole board becomes a conversation starter—people naturally gravitate toward it, and suddenly brunch feels less like a chore and more like a celebration.
02 -
  • Avocado browns almost as soon as you cut it, so add the lemon juice immediately and only mash it right before you're ready to serve—I learned this the hard way at a morning wedding when my perfect green mash turned gray by the time guests arrived.
  • Cold smoked salmon tastes best when it's not right out of the fridge for more than a few minutes; let it sit for a moment so the flavors actually open up instead of tasting muted and cold.
03 -
  • Buy your avocados 2-3 days before you plan to make this and let them ripen at room temperature; trying to rush ripe avocados is one of the most common mistakes and it means working with rock-hard fruit.
  • Use a very sharp knife for slicing cucumbers, radishes, and onions—dull knives tear the vegetables and make them look bruised, which changes how appetizing the whole board looks.
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