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Avocado Toast

4 Servings

Avocado toast by Bar Cecil chef Gabriel Woo

Thomas J. Story
 2 slices rustic sourdough bread
 2 avocados, ripe
 1 tsp yuzu kosho, green
 1 tbsp fresh lemon juice
 ¼ red onion, thinly sliced
 1 tbsp grapeseed oil
 Kosher salt
 Furikake, for garnish
 Marigold leaves, for garnish

In a bowl, smash avocado pulp from one avocado with the yuzu kosho, lemon juice, and kosher salt to taste.


Toast the sourdough slices on a griddle with grapeseed oil, until golden brown.


Spread the smashed avocado pulp on the pieces of toast.


Cut the remaining avocado in half, remove the pit. Using a spoon, scoop out the pulp intact. Place the pit-less side down on the cutting board. Using a small paring knife, make as many thin vertical slices into the avocado as you can.


Spread the avocado out as if it were a deck of cards, about the width of the toast. Use a knife to pick up the sliced avocado in one piece and place on top of toast.


Garnish with red onion. Sprinkle furikake to taste. Garnish with marigold leaves.

Nutrition Facts

Servings 0