Avocado and Lime Yogurt Sourdough Toast
A thick white yogurt base, fanned avocado, fresh lime zest and black pepper turn two slices of sourdough into a simple savory breakfast.
Leave the avocado in slices so the contrast between the cool white yogurt and green fan stays visible. Lime juice seasons the avocado; a little zest over the top adds aroma without thinning the yogurt.
Use a ripe avocado that still holds its shape. A very soft one is better mashed and spooned over the same yogurt base.
Avocado and Lime Yogurt Sourdough Toast
- Makes
- 2 servings (1 topped toast each)
- Prep · estimate
- 10 min
- Cook · estimate
- 5 min
- Total · estimate
- 15 min
Ingredients
- 2 slices (120 g total) unseeded sourdough, about 1.5 cm / ⅝ inch thick; white or whole-grain
- 150 g plain thick Greek yogurt
- 1 medium (about 150 g flesh) ripe avocado
- 1 tsp (5 ml) fresh lime juice
- ½ tsp finely grated lime zest
- ⅛ tsp freshly ground black pepper
- 1 small pinch fine salt, optional
Method
Prepare the lime
Rinse and dry the lime. Finely grate ½ tsp zest, avoiding the white pith, then squeeze 1 tsp juice. Keep the zest and juice separate.
Toast the bread
Toast the sourdough for about 3–5 minutes, until the edges are golden and the middle is crisp. Rest on a rack for a minute.
Slice the avocado
Halve and pit the avocado, peel off the skin and cut the flesh into thin slices. Gently brush or toss with the measured lime juice, keeping the slices together where possible.
Build the toasts
Spread 75 g yogurt on each slice. Fan half the avocado over each, then finish with the lime zest, pepper and optional salt. Eat immediately.
Developed for home use; not kitchen-tested by Sourdough Bench. Times are estimates; use the doneness cues in the steps.
Small things that help
- A close crumb is easier
- Choose slices without enormous holes so the yogurt stays on top. Keeping a narrow border around the edge makes the toast easier to hold.
- Season after assembling
- Taste a small piece before adding salt. The tart yogurt, lime and pepper may give you all the seasoning you want.
Make it your own
- Use lemon
- Replace both the lime juice and zest with equal amounts of lemon. Do not pour a whole lemon’s worth of juice over the toast.
- Mash a softer avocado
- Mash the avocado with the lime juice and pepper, then spoon it over the yogurt. The flavor stays the same, even though the finish is less sculpted.
- Try a dairy-free base
- Use 150 g thick, unsweetened plant-based yogurt. Avoid a sweet vanilla-flavored variety for this savory topping.
Make ahead & storage
Avocado is best cut just before serving. Keep yogurt and prepared toppings at 4°C/40°F or below; refrigerate within 2 hours, or 1 hour above 32°C/90°F. Follow the yogurt label and toast fresh bread.
Dietary notes
A savory breakfast option
This version contains wheat and milk. Whole-grain sourdough is an option, but an unseeded crust does not tell you whether the flour is whole grain; check the loaf’s ingredients.
Before you start
Can I keep the avocado from browning all day?
Lime juice helps the flavor, but it is not a promise that cut avocado will stay green all day. For the best-looking toast, slice it close to serving.
Can I use ordinary plain yogurt?
Only if it is thick enough to spread. Drain a loose yogurt in a lined sieve in the refrigerator first, allowing extra time, or use a thick strained yogurt.
Would this work as a sandwich?
Yes. Use a little less yogurt so it does not squeeze out, flatten the avocado rather than fanning it, and add a second slice of bread to each serving.
Sources & inspiration
- FDA: Storing food safely
Cold storage and handling of perishable toppings.
Recipe writing and serving illustrations are created for Sourdough Bench. Inspiration credits identify the source of an idea; they do not imply that another author tested this recipe. How we publish.
