Chilli-Lime Avocado Toast (Print Version)

Vibrant avocado on sourdough with tangy chilli-lime dressing and crispy shallots for a bold breakfast or snack.

# 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

# Cooking Steps:

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 to 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.
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, zest, olive oil, chilli flakes, honey, and a pinch of salt until emulsified.
05 - Spread mashed avocado generously over toasted sourdough. Drizzle with chilli-lime dressing. Top with crispy shallots.
06 - Serve immediately while the toast is still crisp.

# Expert Advice:

01 -
  • The contrast between creamy avocado and crispy shallots keeps your palate awake and engaged with every single bite.
  • You can make this in less time than it takes to brew a proper cup of coffee, yet it tastes like you've planned it for days.
02 -
  • If your shallots burn and taste bitter instead of sweet, the oil was too hot—medium heat is your friend, and patience matters more than speed.
  • Make the dressing just before serving because once the chilli flakes sit in the lime juice, they leach their flavor into the liquid and become less vibrant on the finished toast.
03 -
  • If your avocados aren't quite ripe, a quick pass under the broiler for 30 seconds will soften them enough to mash, though fresh ripe avocado is always superior.
  • Prepare everything else first—toast, shallots, dressing—and mash the avocado last, because once it's exposed to air it begins to oxidize and turn brown.
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