Chilli Lime Avocado Toast (Printable Version)

Vibrant avocado on crusty sourdough topped with tangy chilli-lime dressing and crispy shallots.

# What You'll Need:

→ Avocado Mixture

01 - 2 ripe avocados
02 - 1/4 teaspoon sea salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 tablespoon chopped fresh cilantro, optional

→ Chilli-Lime Dressing

05 - 1 tablespoon fresh lime juice
06 - 1 teaspoon lime zest
07 - 1 tablespoon extra-virgin olive oil
08 - 1/2 teaspoon chilli flakes
09 - 1/2 teaspoon honey or maple syrup
10 - Pinch of sea salt

→ Toast

11 - 2 large slices sourdough bread

→ Crispy Shallots

12 - 1 medium shallot, thinly sliced
13 - 2 tablespoons all-purpose flour
14 - 3 tablespoons vegetable oil
15 - Pinch of salt

# Directions:

01 - Toss sliced shallots in flour. Heat oil in a small skillet over medium heat. Fry shallots, stirring frequently, until golden and crisp, approximately 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Season with a pinch of salt.
02 - Toast bread slices until golden and crisp using a toaster or grill.
03 - Scoop avocados into a bowl. Add salt, pepper, and cilantro. Mash until mostly smooth while maintaining a chunky texture.
04 - In a small bowl, whisk together lime juice, lime zest, olive oil, chilli flakes, honey, and a pinch of salt until combined.
05 - Spread mashed avocado generously over toasted sourdough. Drizzle chilli-lime dressing over avocado layer. Top with crispy shallots.
06 - Serve immediately while the toast remains crisp.

# Expert Hints:

01 -
  • It's done in 15 minutes flat, which means you can make it on even your grumpiest mornings.
  • That chilli-lime dressing hits different once you taste how the heat and citrus actually complement each other instead of fighting.
  • The crispy shallots give you texture that transforms simple toast into something you'd actually order at a café.
02 -
  • Timing is everything here because once that toast starts cooling, it loses its crispness, so don't make the avocado mixture until you're ready to assemble and eat.
  • The shallots will continue to crisp up as they cool, so pull them from the oil slightly before they look completely golden—they'll finish cooking on the paper towels.
03 -
  • Make your dressing first so the flavors can meld while you're prepping other components, and the lime juice actually starts brightening as it sits.
  • If your avocados aren't quite ripe enough, you can carefully wrap them in paper and leave them on the counter for a day, but don't refrigerate until after they're ripe or they'll never quite reach that perfect creamy texture.
Go Back