I’ll be honest, my first thought was “the internet doesn’t need yet another avocado toast recipe.” And then, standing in my kitchen, taking my first bite of this combination, I knew there was no way I could keep this recipe to myself. You all needed it, and ASAP.
It was confirmed when my toughest taste tester tried her first bite and declared that I had: 1) outdone myself, it was the best thing she’d ever had; 2) the toast was, in fact, life giving; and 3) that she would pay $20 for a slice without thinking twice.
It’s not just the spicy sriracha mayo drizzled on top, the refreshing and crisp radish and cucumber slices, or the creamy avocado base—it’s how they all work together in perfect harmony, delivering texture and bold flavor in every bite that’s somehow unlike anything you’ve ever had before.
Love toast recipes?! Check out our popular Whipped Ricotta Toast with 6 topping ideas (the white balsamic strawberries are my favorite!) or our unique Toastada-Inspired Sweet Potato Breakfast Toast!
Ingredient Tips for the Best Avo Toast
It goes without saying that making avocado toast at home is a relatively simple process; there’s no cooking involved and very little to prep, especially for this recipe.
That being said, the ingredients matter here.
- Use hearty, high-quality bread slices. I like a thick slice of sourdough bread for my toast; it has tang, chew, and a crisp crust. Another great option to withstand the creamy avocado spread is multi-grain toast—talk about added texture!
- Use perfectly ripe avocados. They should be soft-ish yet firm when given a gentle squeeze (not mushy!), purple to black in color, and if you pop off the little stem nubbin on the top, it should be green underneath. A ripe avocado will have the best flavor and will be tender enough to mash.
- Flaky sea salt is your best friend. It helps bring out the flavor in the layers of veggies and adds texture. Highly recommend investing in some if you don’t have any, it’s the perfect finishing touch to so many dishes!
First, Make Sriracha Aioli
The only part you’ll need to make for this recipe is the Sriracha aioli. Or, you could say Sriracha mayo because it’s our super-easy aioli method that uses mayonnaise to create the most irresistible creamy sauce in just minutes!
Simply mix the mayo, Sriracha, lime zest, juice, and a little soy sauce together. That’s it! Use it right away or store it in the fridge to enjoy on your avocado toasties all week long.
Next, Thinly Slice Veggies
Before it all comes together, thinly slice fresh radishes and cucumbers. During my recipe testing process, I found that using a mandoline yielded the best results; it created even slices that were the perfect thickness.
Too thin and the toast didn’t have the right crunch it needed, and if they were too thickly cut by hand, it was too much of a mouthful. I used the second setting on my handheld mandoline, which is 2.5mm thick, or just under ⅛ of an inch.
Mash the Avocado
Now, to get a super creamy avocado, you can mash it in a bowl. However, if there’s an easier and mostly just-as-good option, I’m usually going to go with it, especially when it involves fewer dishes.
So, I like to slice up the avocado and spread it on my buttered toast. Then, using a fork, mash ’em down. It’s just so darn easy that way, and equally as delicious.
The mashing itself, whichever method you choose, is key, though. If you leave the avocado as slices, they’ll squish out with each bite and that is definitely something you’ll want to avoid!
Put it All Together
We’ve got the parts, now all that’s left to do is assemble!
- Toast the bread using whichever method you prefer. A regular toaster and a slather of butter, or use a skillet, heated oil or melted butter, and toast it that way. I find the skillet gives a more robust toast, so if you have time and want the ultimate experience, go that route. However, in a pinch the good ol’ fashioned way works well too.
- Mash the avocado as described above. Then, add a sprinkle of flaky sea salt. Don’t forget this step!
- Layer on the cucumber and radishes. Alternating each one ensures each bite is full of every bit of goodness. Add another small pinch of flaky salt.
- Drizzle on Sriracha aioli, as well as thinly sliced green onion, and chopped cilantro. They add such a wonderful burst of freshness and flavor!
- A little freshly ground black pepper and a squeeze of lime juice to top it off if you’d like, and then it’s time to dig into the best vegetarian brunch or snack around!
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
The Best Avocado Toast with Sriracha Aioli
Equipment
Ingredients
Sriracha Aioli
- ½ cup mayonnaise
- 2 Tablespoons Sriracha
- ⅛ teaspoon soy sauce
- 1 teaspoon lime zest
- ½ Tablespoon lime juice more to taste
Avocado Toast
- 1-2 Tablespoons butter optional
- 2 slices sourdough or multi-grain bread
- 1 large avocado perfectly ripe
- ¼ cup cucumber thinly sliced
- 2-3 radishes thinly sliced
- 2-3 Tablespoons Sriracha aioli
- 1 green onion thinly sliced
- ¼ cup cilantro roughly chopped
- flaky sea salt
- freshly ground black pepper
- fresh lime optional for garnish
Instructions
Sriracha Aioli
- Place all aioli ingredients in a bowl and stir to combine. Taste test and adjust if needed (more Sriracha for spicier, or more mayo for less spicy).½ cup mayonnaise, 2 Tablespoons Sriracha, ⅛ teaspoon soy sauce, 1 teaspoon lime zest, ½ Tablespoon lime juice
Avocado Toast
- Toast the Bread (2 ways): 1. Heat a skillet over medium heat. Spread butter on each side of the bread, then toast in the skillet for 2-3 minutes on each side until golden brown. Or, toast in a toaster and then spread one side of the toast with butter, if desired. I find it adds extra flavor and moisture.2 slices sourdough or multi-grain bread, 1-2 Tablespoons butter
- Cut the avocado in half and then in slices. Place one half of the avocado slices on each slice of bread, then use a fork to mash across the toast. Sprinkle flaky salt across the avocado.1 large avocado, flaky sea salt
- Layer slices of radishes and cucumbers across the toast; again, a sprinkle of salt goes a long way here. Drizzle the sriracha aioli across the veggies, then top with sliced green onion, cilantro, freshly ground black pepper, and another light sprinkle of flaky salt. If desired, squeeze fresh lime juice to finish, too. Enjoy immediately.¼ cup cucumber, 2-3 radishes, 2-3 Tablespoons Sriracha aioli, 1 green onion, ¼ cup cilantro, flaky sea salt, freshly ground black pepper, fresh lime
Video
Notes
- Vegan: egg-free mayonnaise works well in this recipe!
- Store leftover aioli in an airtight container in the fridge for up to 1 week.
Nutrition
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