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our not-so-basic Avocado Toast with Chili Oil. Top with crunchy shaved radish, bright herbs, and the star ingredient: chili oil.

Avocado Toast with Chili Oil

Your not-so-basic Avocado Toast with Chili Oil.  Top with crunchy shaved radish, bright herbs, and the star ingredient: chili oil.

Course Breakfast
Prep Time 10 minutes
Servings 2

Ingredients

  • 2 slices bread, lightly toasted I used multigrain sourdough
  • 1 radish, thinly sliced
  • 1 avocado, halved with the pit removed
  • 1/2 lemon, juiced
  • kosher salt and fresh ground pepper to taste
  • olive oil for drizzling
  • chili oil for drizzling
  • chopped cilantro

Instructions

  1. Slice and lightly toast your bread. While the bread is toasting, prepare your other ingredients.

  2. Thinly slice the radish, using a vegetable peeler, mandoline slicer, or very sharp knife. Soak the radish slices in an ice bath to make them crisper.

  3. In a medium bowl, scoop out the avocado and mash with a fork until you have your desired consistency. Add the lemon juice and salt & pepper to taste, and stir to combine. I like a few chunks in my avocado mash.

  4. Place the toast on a serving platter, and evenly spread the avocado mash on each toast. Assemble the radishes on top, and then drizzle with olive oil. Top with a light drizzle of chili oil, a sprinkle of herbs and some additional salt as needed (I like to use flaky sea salt).