Chilli-Lime Avocado Toast (Printable Version)

Creamy avocado on crispy sourdough with tangy chilli-lime dressing and crispy shallots.

# The Ingredients You'll 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

# Step-by-Step Instructions:

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 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Finish with a pinch of salt.
02 - Toast bread slices until golden and crisp, approximately 2 to 3 minutes per side depending on toaster intensity.
03 - Scoop avocado flesh into a mixing bowl. Add sea salt, black pepper, and cilantro if using. Mash to desired consistency, leaving some chunky texture for character.
04 - In a separate small bowl, whisk together lime juice, lime zest, extra-virgin olive oil, chilli flakes, honey, and sea salt until well combined.
05 - Spread mashed avocado mixture generously across toasted sourdough slices. Drizzle chilli-lime dressing evenly over avocado. Crown with crispy shallots and serve immediately.

# Additional Tips::

01 -
  • It's ready in 15 minutes but tastes like you spent an hour in the kitchen.
  • The crispy shallots add a textural surprise that elevates simple avocado toast into something genuinely exciting.
  • The chilli-lime dressing brings a tangy kick that wakes up your palate in the best way.
02 -
  • Don't fry your shallots ahead of time thinking you're being efficient; they'll lose their crispness within minutes and become chewy, which defeats the entire purpose.
  • The dressing tastes raw if you don't emulsify it properly—whisk it hard enough that the oil and lime juice become one unified flavor rather than separate elements competing on your tongue.
03 -
  • Prep your dressing and shallots while the bread toasts so everything comes together quickly and the components are still at their ideal temperature.
  • If your avocados aren't ripe yet but you need to make this, a day at room temperature in a paper bag works wonders—checking every few hours so you don't overshoot into mushy.
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