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6min read

3 Avocado Toast Glow Ups To Smash Your Routine

by Katie McLurg

6min read

Avocado and a more iconic duo. From a grab-and-go healthy breakfast to fancy brunch, avocado toast is the ultimate chameleon of the food world. Dressed up or down, there’s no denying the satisfaction of smooth, fresh avocado atop a carby crunch.

As someone who lived off avocado toast during Veganuary, I figured I might not be alone in the need for a few more ideas to keep it interesting. These three recipes are easy to whip together, and have all the enjoyment of the classic avo toast.


Spice it up: Avocado and Pineapple Salsa Tortillas

The world has spoken re pineapple on pizza. but the jury is still out on pineapple on avocado “toast”. You’ll just have to take my word that the bright tropical pineapple flavours mingle beautifully with the softness of avocado in this recipe. And with the chilli kick and tortilla crunch, you’ll be piling these high and tucking in in no time. 

You will need:

For the salsa (serves 4)

1 medium avocado

½ small pineapple

½ small red onion

2-3 sprigs fresh coriander

½ lime

Pickled red onions

Chilli flakes

For the tortillas (per person)

1 tortilla wrap

1 tsp smoked paprika

½ tbsp oil


  1. Slice your wrap(s) into any shape you like
  2. Mix together the smoked paprika and oil and rub or brush onto both sides of the tortilla pieces
  3. Heat up a frying pan to medium-hot heat and fry tortillas for a minute or so on each side until golden brown. Continue in batches, setting aside on kitchen paper to cool
  4. While frying the tortillas, make the pineapple and avocado salsa.
  5. Finely dice the pineapple, avocado and onion
  6. Mix together with the juice of half a lime, chopped coriander, salt and pepper. Add chilli flakes to your spice preference
  7. Load your tortillas high with salsa and top with pickled onions and a few more sprigs of coriander to serve


Cool it with a classic: Avocado Sourdough Toast

A delicate dill and cucumber crunch with a twist of lime lifts this lazy weekend favourite to a whole new level. With a whole avocado per serve, we guarantee this hearty classic will keep you full all morning. 

You will need (per person):

1 medium avocado

¼ large cucumber

1-2 slices of sourdough

1 sprig of dill (chopped or ripped into small pieces)

½ lime


  1. Peel the cucumber into long thin strips, and leave to sit in salted water with your chopped dill
  2. Scoop out the flesh of an avocado and chop roughly, mashing half of it with a fork 
  3. Squeeze over the juice of half a lime and mix the two textures of avocado together
  4. Toast the sliced sourdough (we love to use a skillet pan for those griddle marks)
  5. Spoon the avocado onto the toast, load it up with cucumber and season to taste


Go nuts: Avocado and Walnut Toasted Banana Bread

The final avocado toast on the list is a great way for you to upgrade all that banana bread you’ve been making. With the perfect balance of buttery roasted nuttiness and creamy avocado, topped with bitter dark chocolate notes, this is the perfect brunch for a lazy weekend.

You will need (per person):

A slice of banana bread

20g plant-based butter

¼ avocado

A handful of walnuts

10-20g dark chocolate


  1. Heat a frying pan to a medium-high heat
  2. Melt the butter in the pan and place your slice of banana bread in the centre, fry on each side for 2-3 minutes until golden brown
  3. While banana bread is frying, prepare the toppings
  4. Slice the avocado lengthwise into thin slices
  5. Melt the chocolate in the microwave (do this in short 30 second bursts and remove before it is fully melted to avoid burning)
  6. Crush the walnuts (if you have extra time, roast them on a baking sheet first for 10 mins at 180C for extra depth of flavour)
  7. Layer up your avocado “toast” and enjoy

By Katie McLurg

Katie is our Head of Creative, head of crafts (ask her about her Harry Potter-themed gingerbread houses) and head of looking-after-allplants-pups, which is totally a thing. As well as baking, painting, drawing – you get the idea – on her day off you’ll find her giggling with her godson, or eating our Mushroom Risotto.

Read more from Katie

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Plant Power

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