Food and Recipes Breakfast Brunch Avocado Toasts With Watermelon Radishes Be the first to rate & review! Add spring's most beautiful root vegetables to your avocado toast. By Jasmine Smith Published on March 15, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Frederick Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley Active Time: 10 mins Total Time: 10 mins Servings: 4 Why pay $12 for avocado toast at a cafe when you can make this stunning version at home? (And in 10 minutes, no less.) This avocado toast has everything you could ever want in a breakfast. Starting with a thick layer of creamy avocado with just a hint of tang from added lemon juice, which also helps prevent browning. Then there’s the garlicky herb oil infused with fresh mint and parsley that beautifully soaks into the sourdough bread and deliciously dresses the peppery and crunchy watermelon radishes on top. For extra decadence, you could finish the toasts with crumbled goat cheese or feta, but they’re practically perfect served as written and would make a gorgeous addition to any brunch spread. Ingredients 1/4 cup extra-virgin olive oil 1/4 cup chopped fresh mint 1/4 cup chopped fresh flat-leaf parsley 1/2 tsp. minced garlic (from 1 garlic clove) 1/4 tsp. crushed red pepper 2 1/2 Tbsp. fresh lemon juice (from 1 large lemon), divided 3/4 tsp. kosher salt, divided, plus more to taste 2 medium (7 oz. each) avocados 4 (1 1/4-oz.) sourdough bread slices, toasted 4 small (1 1/2 oz. each) watermelon radishes, peeled and thinly sliced crosswise (1 cup) Directions Stir together oil, mint, parsley, garlic, crushed red pepper, 1 tablespoon of the lemon juice, and 1/4 teaspoon of the salt in a small bowl until well combined. Set aside. Place avocados and remaining 1 1/2 tablespoons lemon juice and 1/2 teaspoon salt in a medium bowl. Gently mash with the back of a fork. Season with additional salt to taste. Brush 1 side of each toast with some of the herb oil to taste. Top evenly with mashed avocado mixture and radish slices. Drizzle with more herb oil to taste. Store leftover herb oil in an airtight container in refrigerator up to 2 weeks; let come to room temperature before serving. Rate It Print