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Rustic Garlic Avocado Toast

Sharon Palmer

Are you in love with the smashed avocado toast trend? I know I am. And it doesn’t hurt that I have a 50-year old Fuerte avocado tree growing in my front yard, which supplies me with hundreds of avocados every year (don’t hate me!). My son Nicholas is the grandmaster of avocado toast, making a batch almost every day. He helped me create his favorite, pictured above. You can master the art of a really simple avocado toast, which you can then build upon with additional toppings. We love to serve this Rustic Garlic Avocado Toast on toasted freshly baked bread we get from our farmers market, but you can use it any whole grain toast you like.

Avocados for sale at the Pasadena farmers market.

As we made avocado toast today, I picked a dill flower from my garden to adorn the toast and placed it on the vintage wood bench by my vegetable garden. A volunteer scallop squash vine just happened to photo bomb this picture, as it wrapped it’s tendrils around my bench. 

Here’s another take on one of my favorite ways to serve avocado toast—garnished with fresh herbs and sprinkled with freshly ground black pepper.

And that’s just how avocado toast should be enjoyed—simple, rustic, deliciousness at it’s earthy best—with a little kick of the unexpected if you so desire it! I am sharing a list of 24 of my favorite avocado toast toppings to go with this recipe too!

Try sprinkling edible flower petals over avocado toast for a dramatic effect.

Step-by-Step Guide for Making Avocado Toast:

Slice the avocado in half lengthwise.
Scoop avocado out of shell and place in a small dish, mashing with a fork.
Season with lemon juice, minced garlic, salt and pepper.

Plant-Powered Avocado Toast Toppings

Follow the recipe below for basic avocado toast, and check out these plant-powered toppings (as many or as few as you like) to add a kick of pizzazz to your avocado toast.

  • Watermelon radish slices
  • Shaved cauliflower (raw or roasted)
  • Lemon-marinated chopped kale
  • Heirloom tomato slices
  • Field or wild greens (mache, mesclun, sorrel, dandelion or purslane)
  • Fresh basil leaves
  • Kimchee
  • Kalamata olives
  • Fresh cilantro
  • Roasted red peppers
  • Bruschetta
  • Lavender
  • Edible flowers (pansies, nasturtium, rose petals)
  • Sriracha sauce
  • Smoked paprika
  • Baked tofu
  • Roasted eggplant
  • Curried chickpeas
  • Sliced strawberries
  • Mango slices
  • Hemp seeds
  • Pistachios
  • Cornichons

Learn how to make this recipe in my video of Top 4 Classic Vegan Sandwiches.

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Rustic Garlic Avocado Toast

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(4 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Yield: 4 servings 1x


  • 4 slices rustic bread (i.e. ciabatta, Italian, whole grain)
  • 1 large ripe avocado (must be ripe)
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • Sea salt (to taste, optional)
  • Freshly ground black pepper


  1. Toast sliced bread in a toaster oven or top rack of the oven (400 F) until light golden and crunchy (about 5 minutes).
  2. Split avocado in half and remove pit. Scoop out center of each avocado half with a spoon and place it in a small bowl.
  3. Mash the avocado with a fork and add garlic, lemon juice, salt (optional), and freshly ground black pepper and combine well.
  4. Spread the avocado (dividing evenly, about 3 tablespoons each) on slices of toast, sprinkle with additional sea salt and black pepper if desired.
  5. Add suggested toppings if desired.


  • Serving Size: 1 slice each
  • Calories: 224
  • Sugar: 1 g
  • Sodium: 239 mg
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Carbohydrates: 26 g
  • Fiber: 6 g
  • Protein: 5 g
  • Cholesterol: 0 mg

For other plant-based sandwich recipes, check out the following:

Farro and White Bean Veggie Burgers
Greek Chickpea and Vegetable Filled Pitas
8-Minute Zucchini Tomato Basil Sandwich


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