Kimchi Avocado Toast (Printable)
Creamy avocado meets spicy kimchi on crispy sourdough for a bold, satisfying morning bite.
# What You'll Need:
→ Bread
01 - 2 slices sourdough or whole grain bread, toasted
→ Toppings
02 - 1 ripe avocado
03 - 1/2 cup (about 2.5 oz) Napa cabbage kimchi, chopped
04 - 1 tablespoon fresh lime juice
05 - 1 teaspoon toasted sesame seeds
06 - 2 teaspoons chopped green onions (optional)
07 - Salt and pepper, to taste
→ Optional Garnishes
08 - Red pepper flakes
09 - Drizzle of sesame oil
# Steps:
01 - Toast the bread slices in a toaster or on a grill pan to your preferred level of crispness.
02 - Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add lime juice, salt, and pepper, then mash with a fork until nearly smooth.
03 - Divide the mashed avocado evenly and spread it across each toasted bread slice.
04 - Top each slice with an equal portion of chopped kimchi, scattering it over the avocado layer.
05 - Sprinkle with toasted sesame seeds and green onions. Add red pepper flakes or a light drizzle of sesame oil if desired. Serve immediately.
# Expert Tips:
01 -
- The creamy, spicy, crunchy contrast hits every texture craving you have before noon.
- It takes exactly as long as making coffee, which means zero excuses on busy mornings.
02 -
- Not all kimchi is vegetarian, so check the label for fish sauce or shrimp paste if that matters to you.
- Pressing the kimchi gently into the avocado instead of just laying it on top keeps it from tumbling off with every bite.
03 -
- Let your avocado sit out at room temperature for thirty minutes before mashing so it spreads like butter instead of tearing the toast.
- Chop the kimchi finer than you think you need to because smaller pieces distribute flavor more evenly across every single bite.