Joyfully Simple and Savory Avocado Toast

Joyfully Simple and Savory Avocado Toast


This avocado toast recipe is simply fresh avocado mashed with lemon juice, olive oil, and seasonings, then spread over bread. It’s a quick and easy meal or snack option that can be customized in so many different ways.

Servings: 2



2 slices of bread (I use wheat or sourdough)

1 medium avocado peeled, seeded, and cut into chunks (I typically use Haas avocados but other varieties will work.) 

5 teaspoons olive oil divided for use, plus more for garnish if desired

2 teaspoons lemon juice

Salt and pepper to taste

2 teaspoons chopped fresh herb, red pepper flakes, or sesame seeds

Sourdough Bread
  1. Brush 2 teaspoons of olive oil over the slices of bread.  Toast the bread.  
  2. Place the avocado, remaining 3 teaspoons of olive oil, lemon juice, and salt and pepper in a bowl.  Mash into a course paste.
  3. Spread the avocado mixture over the toast.  Garnish as desired with olive oil, salt, red pepper flakes, sesame seeds, or herbs.  Serve immediately.


If you need to make the avocado mixture in advance, add a thin layer of olive oil or lemon juice on top to prevent browning.  Stir the lemon juice or olive oil into the mix right before serving.


Chef Debbie Barton

Recipe compliments of Home Chef Debbie Barton and OPL Community Member

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Blueberry Scones with Lemon Glaze

Blueberry Scones with Lemon Glaze

Blueberry scones with lemon glaze are bakery-quality and moist made from the comfort of your own kitchen! 

Total Time: 40 minutes 

  • 2 cups all-purpose baking flour
  • 1 tablespoon baking powder 
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold, cut in chunks
  • 1 cup fresh blueberries
  • 1 cup heavy cream, plus more for brushing the scones
  • ½ cup freshly squeezed lemon juice
  • 2 cups confectioners’ sugar, sifted
  • 1 tablespoon unsalted butter
  • 1 lemon, zest finely grated 

Preheat the oven to 400 degrees F.

Sift together the dry ingredients; the flour, baking powder, salt, and sugar.

Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.

Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.

Make a well in the center and pour in the heavy cream.

Fold everything together just to incorporate; do not overwork the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches.

Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares.

Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.

Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream.

Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

Lemon Glaze Instructions:

You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave.

Mix the lemon juice with the confectioners’ until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl.

Whisk in the butter and lemon zest.

Either nuke the glaze for 30 seconds or continue whisking in the double boiler.

Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones.

Let it set a minute before serving.

Sarah Biddle Image

Recipe compliments of Home Chef Sarah Biddle and OPL Community Member

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

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