Spring Brunch Avocado Toast Board (Printer-friendly)

A colorful board of avocado, smoked salmon, and fresh veggies on toasted bread, perfect for sharing.

# What You'll Need:

→ Bread

01 - 1 loaf rustic sourdough or multigrain bread, sliced into 12 slices

→ Spreads

02 - 3 ripe avocados
03 - 1 tablespoon fresh lemon juice
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon black pepper

→ Proteins

06 - 7 ounces smoked salmon

→ Fresh Toppings

07 - 5 ounces cherry tomatoes, halved
08 - 1 cucumber, thinly sliced
09 - 4 radishes, thinly sliced
10 - 1/4 small red onion, thinly sliced
11 - 2 tablespoons capers, drained
12 - 2 tablespoons fresh dill sprigs
13 - 1 tablespoon chives, finely chopped
14 - 1.7 ounces baby arugula or mixed greens

→ Optional Extras

15 - 4 hard-boiled eggs, sliced
16 - Flaky sea salt, to taste
17 - Crushed red pepper flakes, to taste
18 - Olive oil, for drizzling
19 - Everything bagel seasoning, to taste

# Directions:

01 - Toast bread slices until golden and crisp. Arrange on a large serving board or platter.
02 - In a bowl, mash avocados with lemon juice, sea salt, and black pepper until creamy but still chunky. Transfer to a serving bowl.
03 - Arrange smoked salmon in folds or ribbons on the board.
04 - Place cherry tomatoes, cucumber, radishes, red onion, capers, dill, chives, and arugula in small piles or bowls around the bread and salmon.
05 - Add hard-boiled eggs, flaky salt, red pepper flakes, olive oil, and everything bagel seasoning to the board.
06 - Allow guests to assemble their own avocado toast by spreading mashed avocado on toasted bread, topping with smoked salmon and desired toppings, and finishing with a drizzle of olive oil or sprinkle of seasoning.

# Expert Advice:

01 -
  • It looks like you spent hours when it actually took twenty minutes, which is the kind of kitchen magic we all secretly crave.
  • Nobody leaves the table hungry because everyone builds exactly what they want, no complaints, no special requests mid-meal.
  • The board itself becomes the centerpiece, turning brunch into something that feels intentional and unhurried.
02 -
  • Don't slice your avocados more than an hour before serving unless you've coated them in that lemon juice—oxidation is real and brown avocado on a beautiful board feels like a small tragedy.
  • Toasting the bread right before assembly makes all the difference in texture, but if you're doing this for a crowd, you can toast everything ten minutes ahead and let it cool slightly so the board isn't steaming and everything else gets warm by proximity.
03 -
  • Buy your smoked salmon from the counter and have them slice it fresh if possible—the texture difference between that and pre-packaged is worth the two-minute conversation with the fishmonger.
  • Keep everything except the avocado prepped the night before and stored in containers; the only thing you do the morning of is toast bread and mash avocado, which means you're never stressed when people arrive.
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