This easy, flavor-packed toast is the perfect mix of creamy, tangy, and spicy. Smashed avocado and kimchi take the spotlight, layered on hearty whole-grain bread. A squeeze of lime, a sprinkle of sesame seeds, and a touch of salt and pepper bring it all together. Add a few fresh toppings like sprouts or green onion if you’re feeling fancy—it’s delicious either way! Perfect for breakfast, lunch, or a quick snack.
Yields2 ServingsPrep Time15 minsCook Time5 minsTotal Time20 mins
Ingredients
2slices of organic whole grain bread (see Chef’s Notes for flour-free)
1large avocados (seed removed)
½cupkimchi (of your choice)
2tbspgreen onion (sliced)
2tbspjalapeño (optional; seeded and diced)
2tbspcilantro (optional; chopped)
1cuparugula (or leafy greens of your choice)
8slices of cucumber (skin removed if waxed, sliced)
8slices of radish (sliced)
¼cupbroccoli sprouts (or sprouts of your choice)
2tspsesame seeds
salt (optional to taste)
ground black pepper (optional to taste)
Directions
1
Toast your bread.
2
While the bread is toasting, make your avocado kimchi topping: Add the avocado, kimchi, green onion, and jalapeño and cilantro, if using, to a medium bowl. Mash with a fork until combined and the avocado is mashed.
3
Layer your avocado toast: Once the bread is finished toasting, place each piece onto separate plates.
4
Divide the leafy greens between each slice of bread, followed by the smashed avocado kimchi mixture.
5
Top each avocado mixture with sliced cucumber and sliced radish.
6
Divide the broccoli sprouts between the two avocado toasts.
7
Sprinkle sesame seeds on top as well as salt and pepper, if desired.
8
Squeeze a bit of lime juice over your Kimchi Avocado Toast.
Chef’s Notes
Substitutions Use lemon juice, orange juice, or apple cider vinegar in place of the lime juice.
Use pumpkin seeds or sunflower seeds in place of sesame seeds.
Whole Grain Bread Substitutions Use thinly sliced sweet potato, eggplant, or summer squash as a bread substitute. Note that it may need slightly longer toasting than the bread. Or, try grilling it on the stovetop instead of toasting it.
Storage Store the avocado kimchi mixture in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
2 servings
Serving size
288g
Amount per serving
Calories290
% Daily Value *
Total Fat18g24%
Saturated Fat 3.5g18%
Trans Fat 0g
Cholesterol0mg
Sodium300mg14%
Total Carbohydrate28g11%
Dietary Fiber 12g43%
Total Sugars 7g
Includes 0g Added Sugars0%
Protein9g
Calcium 110mg9%
Iron 2.6mg15%
Potassium 790mg17%
Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2slices of organic whole grain bread (see Chef’s Notes for flour-free)
1large avocados (seed removed)
½cupkimchi (of your choice)
2tbspgreen onion (sliced)
2tbspjalapeño (optional; seeded and diced)
2tbspcilantro (optional; chopped)
1cuparugula (or leafy greens of your choice)
8slices of cucumber (skin removed if waxed, sliced)
8slices of radish (sliced)
¼cupbroccoli sprouts (or sprouts of your choice)
2tspsesame seeds
salt (optional to taste)
ground black pepper (optional to taste)
Directions
1
Toast your bread.
2
While the bread is toasting, make your avocado kimchi topping: Add the avocado, kimchi, green onion, and jalapeño and cilantro, if using, to a medium bowl. Mash with a fork until combined and the avocado is mashed.
3
Layer your avocado toast: Once the bread is finished toasting, place each piece onto separate plates.
4
Divide the leafy greens between each slice of bread, followed by the smashed avocado kimchi mixture.
5
Top each avocado mixture with sliced cucumber and sliced radish.
6
Divide the broccoli sprouts between the two avocado toasts.
7
Sprinkle sesame seeds on top as well as salt and pepper, if desired.
8
Squeeze a bit of lime juice over your Kimchi Avocado Toast.
