Chilli Lime Avocado Toast (Printable Version)

Avocado on sourdough with chilli-lime dressing and crispy shallots for a flavorful crunch.

# What You Need:

→ Avocado Mixture

01 - 2 ripe avocados
02 - 1/4 teaspoon sea salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 tablespoon chopped fresh cilantro, optional

→ Chilli-Lime Dressing

05 - 1 tablespoon fresh lime juice
06 - 1 teaspoon lime zest
07 - 1 tablespoon extra-virgin olive oil
08 - 1/2 teaspoon chilli flakes
09 - 1/2 teaspoon honey or maple syrup
10 - Pinch of sea salt

→ Toast

11 - 2 large slices sourdough bread

→ Crispy Shallots

12 - 1 medium shallot, thinly sliced
13 - 2 tablespoons all-purpose flour
14 - 3 tablespoons vegetable oil
15 - Pinch of salt

# Steps:

01 - Toss sliced shallots in flour. Heat oil in a small skillet over medium heat. Fry shallots, stirring frequently, until golden and crisp, approximately 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.
02 - Toast bread slices until golden and crisp.
03 - Scoop avocados into a bowl. Add salt, pepper, and cilantro. Mash until mostly smooth while maintaining some chunky texture.
04 - In a small bowl, whisk together lime juice, zest, olive oil, chilli flakes, honey, and salt until well combined.
05 - Spread mashed avocado generously over toasted sourdough. Drizzle with chilli-lime dressing. Top with crispy shallots.
06 - Serve immediately while the toast is still crisp.

# Expert Pointers:

01 -
  • The contrast between creamy avocado and crispy shallots hits different every single time you take a bite.
  • Chilli and lime create this addictive zing that wakes up your whole morning in under 15 minutes.
  • It feels fancy enough for company but simple enough that you won't stress about the timing.
02 -
  • The shallots must drain on paper towels or they'll steam themselves back into softness—that crisp is everything, so don't skip this step thinking you can salvage them later.
  • If your avocado starts turning brown around the edges, a squeeze of lime juice stops the oxidation almost immediately, which I learned after throwing away at least four avocados before understanding why.
03 -
  • Make your chilli-lime dressing five minutes before you're ready to eat and let the flavors settle together; the lime zest will release more oils and the whole thing becomes more cohesive.
  • Keep your shallots frying at medium heat rather than high heat—they should gently turn golden, not suddenly brown, which means the oil temperature is as important as your timing.
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