Avocado Toasts With Watermelon Radishes

Add spring's most beautiful root vegetables to your avocado toast.

Southern Living Avocado Toasts With Watermelon Radishes on a plate to serve
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

  1. 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.

  2. 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.

  3. 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.

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