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Avocado on Toast
  • 2 avocados, halved, stoned and roughly chopped
  • 1 tablespoon fresh mint or basil torn in pieces or 1 teaspoon dried basil
  • 1 teaspoon lemon or lime juice
  • Freshly ground pepper
  • 6 thick pieces of bread (rye, wholemeal or sourdough)
  • 1 tablespoon olive oil
  • 1 punnet cherry tomatoes, halved
  • 200 grams reduced fat feta
  • red onion, finely sliced
  • 3 shakes pepper (extra)
  1. Place avocado, mint, lemon juice and pepper in small bowl and roughly mash with fork.
  2. Add feta and toss lightly.
  3. Toast bread and lightly brush each slice with oil.
  4. Divide avocado mixture on each slice of toast and top with tomatoes and onion and season with pepper.


  • Substitute feta with ricotta and mix with the avocado
  • Add extra vegetables such as corn, mushrooms, onion, capsicum

Storage Suggestions

Can be kept in the refrigerator for up to 3 days.

Equipment List

  • Chopping board
  • Knife
  • Medium bowl

Nutrition Information

200g Quantity per serving Quantity per 100g
Energy 1382kJ 688kJ
Protein 14.97g 7.5g
Fat, total 20.42g 10.16g
— Saturated 6.3g 3.1g
Carbohydrate 18.5g 9.2g
— Sugars 3.4g 1.7g
Fibre 5.77g 2.87g
Sodium 568.73mg 283.13mg