Kimchi Avocado Toast (Printable)
Creamy mashed avocado topped with spicy kimchi on crispy toast for a bold, nutritious fusion bite.
# What You'll Need:
→ Bread
01 - 2 slices sourdough or whole grain bread, toasted
→ Toppings
02 - 1 ripe avocado
03 - ½ cup (about 2.5 oz) Napa cabbage kimchi, chopped
04 - 1 tablespoon fresh lime juice
05 - 1 teaspoon toasted sesame seeds
06 - 2 teaspoons chopped green onions (optional)
07 - Salt and pepper, to taste
→ Optional Garnishes
08 - Red pepper flakes
09 - Drizzle of sesame oil
# Directions:
01 - Toast the bread slices in a toaster or on a grill pan until golden and crisp to your preferred level of doneness.
02 - Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add lime juice, salt, and pepper, then mash with a fork until nearly smooth.
03 - Divide the mashed avocado evenly and spread it across each toasted bread slice, covering the surface to the edges.
04 - Top each slice with an equal portion of the chopped kimchi, scattering it over the avocado layer.
05 - Sprinkle with toasted sesame seeds and chopped green onions. Add red pepper flakes or a light drizzle of sesame oil if desired. Serve immediately.
# Expert Tips:
01 -
- That contrast between rich, buttery avocado and sharp, fizzy kimchi is the kind of flavor combo that makes you close your eyes and chew slowly.
- Ten minutes from cutting board to plate means this beats any drive through breakfast on a rushed morning.
02 -
- Not all kimchi is vegetarian, so scan the ingredient list for fish sauce or shrimp paste if that matters to you or anyone at your table.
- Toasting the sesame seeds in a dry pan for thirty seconds until they start to smell nutty doubles their flavor with almost zero effort.
03 -
- Drain the kimchi lightly before chopping so the excess liquid does not pool on your toast and make the bread soggy within minutes.
- A final drizzle of sesame oil, just three or four drops, is the difference between a nice breakfast and one you will be thinking about at lunch.