Simple Secrets to Great Avocado Toast

The secret to great avocado toast? Balance—and garlic. Always garlic.

A truly delicious avocado toast hits all the notes: fat, salt, acid, sweet, spice, and fresh. It’s kind of like the keys to great cooking according to the amazing Samin Nosrat—Salt, Fat, Acid, Heat—which, if you haven’t read or watched, is a cooking bible that I can’t recommend enough.

Pictured here is one of my go-to versions, topped with roasted cherry tomatoes. No matter what I’m layering on, I always start by rubbing my toast with a raw clove of garlic. It’s a tiny step that has big impact on any savory toast.

From there, it’s all about thoughtful layering. I spread the avocado on my garlicky toast, give it a squeeze of lemon, sprinkle on some flaky sea salt, za’atar, and chili flakes. Then top with the cherry tomatoes, roasted and finished with a splash of balsamic. I finish with a bit more salt, more za’atar, black pepper, another pinch of chili flakes, a drizzle of good olive oil, and a handful of whatever microgreens I’ve got in the fridge.

Each bite gives you that ideal mix: creamy avocado and olive oil for fat, flaky salt brings out the flavor in every layer, sweet cherry tomatoes, bright acid from the lemon and balsamic, spice from the za’atar and chili, and a pop of freshness from the greens.

Below are some ideas to play with, but the real key is balance—and building something that tastes good to you. I’d love to hear your favorite combos.

FAT:
avocado
olive oil
soft-boiled egg
labneh or Greek yogurt
pesto

SALT:
sea salt
miso
olive tapenade
capers
anchovies

ACID:
lemon
lime
vinegar
pickled onions
pickled garlic
pickled radish
fermented hot sauce

SPICE:
za’atar
chili flakes
smoked paprika
scallions
shallots
chives
cumin
coriander
harissa

FRESH:
cilantro
basil
microgreens
arugula
shaved fennel
watercress
mint
tarragon
cucumber