Smashed Avocado

The BEST EVER Smashed Avocado recipe made with feta, lemon, dill and mint!

5 from 1 vote

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Course: Breakfast, Brunch

Cuisine: Australian recipe, western

Diet: Vegetarian

Prep Time: 5

Total Time: 5

Servings: serves

Calories: 243kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

mixing bowl
Knife

Ingredients

1 large avocado or 2 small, ripe
1 tbs lemon juice
4 fresh mint leaves finely chopped
1 tbs fresh dill finely chopped
60 g soft creamy feta or goats cheese, crumbled
salt and pepper to taste
2 slices sourdough toast buttered

Instructions

Halve the avocado and scoop out the flesh. Place into a mixing bowl.
Add the lemon juice, finely chopped fresh dill and mint.
Use a butter (flat) knife to slice the avocado into chunks and combine it with the herbs and lemon juice.
TIP: Using a flat knife rather than a fork means that you'll end up with smashed and chunky avocado rather than 'pureed' mashed avocado.
Add the soft feta (or goats cheese) and use the knife again to gently mix through.
Taste and season with salt and pepper.
Set aside.
Toast and butter the sourdough bread.
Top with the smashed avocado.
Serve the smashed avocado toast on it's own or with poached eggs, dukkah, beetroot hummus and micro herbs.

Notes

RECIPE NOTES & TIPS

Avocado - choose a very large ripe avocado (or two smaller ripe avocados).

Feta - I recommend using a soft feta or goats cheese. Meredith's Dairy is my favourite as it's super soft and creamy.

Knife - use a knife (rather than a fork) to smash the avocado instead of mashing it. This leaves you with some chunkier bits.

Sourdough - it's important to use a good quality sourdough (or even Turkish bread) as it holds its crunch once the smashed avocado is added. Toast extra slices if you like.

Serve - the smashed avocado on toast on it's own or add poached eggs, micro herbs, dukkah and beetroot hummus for a restaurant quality dish!

Nutrition