Chilli-Lime Avocado Toast (Printable Version)

A zesty avocado spread on sourdough, finished with chilli-lime dressing and crispy shallots for crunch.

# Needed Ingredients:

→ 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

→ 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 Base

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

# Steps:

01 - Toss sliced shallots in flour until evenly coated. Heat vegetable oil in a small skillet over medium heat. Fry shallots while stirring constantly until golden and crispy, approximately 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain. Season with a pinch of salt.
02 - Toast sourdough bread slices until golden brown and crisp on both sides.
03 - Scoop avocado flesh into a bowl. Add sea salt, freshly ground black pepper, and cilantro. Mash with a fork until mostly smooth with some chunky texture remaining.
04 - In a small bowl, whisk together fresh lime juice, lime zest, extra-virgin olive oil, chilli flakes, honey, and a pinch of sea salt until well combined.
05 - Spread mashed avocado generously over each toasted sourdough slice. Drizzle chilli-lime dressing evenly across the avocado layer. Top with crispy shallots.
06 - Serve immediately while the toast remains crisp.

# Expert Advice:

01 -
  • It's ready in 15 minutes but tastes like you spent half the morning on it.
  • The heat from the chilli plays perfectly against creamy avocado, and those shallots add a crack of texture that keeps things interesting.
02 -
  • The shallots must drain on paper towels or they'll keep steaming and lose their crispness—I learned this the hard way by stacking them in a bowl like an amateur.
  • Don't assemble this more than a minute or two before eating, because the toast will soften and lose its structural integrity against the wet dressing.
03 -
  • Buy your avocados a day or two before you plan to make this, then let them sit on the counter where you can see them—this way you catch them at peak ripeness instead of either rock-hard or past their prime.
  • Keep your lime juice in a small squeeze bottle in the fridge, which sounds silly until you realize you'll use it on everything and it saves you from zesting every single time.
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