Smashed Avo on toast

Serves: 1 - 2 people

Difficulty: Easy

This is perfect for brekkie, brunch or as a snack when you fancy something light and healthy. I love to add some warm sweet smoky chorizo for that extra little something.

Ripe avocados shouldn’t be squeezed as the flesh will bruise and discolour. Instead, just press the stalk at the top – if it goes in easily then the flesh is soft and ripe. Make sure you squeeze plenty of lime on it once cut it as it will start to brown quickly.


  • 2 slices of bread, any
  • a few cooking chorizo (optional)
  • 1 ripe avocado
  • 1 lime, juice and zest
  • good pinch of smoked paprika(optional)
  • good pinch of sea salt & black pepper
  • 3 cherry tomatoes, cut in half
  • 1 spring onion, sliced
  • 2 tablespoons fresh coriander, roughly chopped
  • good drizzle of oil, I like rapeseed or avocado oil but extra virgin olive oil is fine too


1. Toast some bread and cook the chorizo if using whilst you make the smashed avo.

2. In a bowl smash the flesh of the avo with some lime and a good pinch of smoked paprika, salt and pepper. A fork will do the trick.

3. Mix in the lime zest, tomatoes, spring onions and fresh coriander.

4. Taste and adjust the seasoning remembering that the chorizo will be salty.

5. Serve piled high on hot toast drizzled with oil and any smoky juices from the chorizo.

Deena Kakaya| September 11, 2013 at 12:12 am

Funny how this recipe just works…so scrummy x

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