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Spring Avocado Toast

A fresh, simple, and seasonal take on an all time favorite dish. Toasted whole wheat bread slathered in herbaceous goat cheese and topped with fresh avocado and pickled carrot ribbons. 

Course Main Course, Snack
Keyword avocado, lunch, spring, toast
Servings 4 servings


  • 4 slices of bread I used Angelic Bakehouse
  • 1/4 cup goat cheese spread I used Boursin
  • 1 avocado sliced thinly
  • 3 carrot cut into ribbons
  • 2 tablespoons rice wine or apple cider vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • Pinch sea salt
  • Punch red pepper flakes
  • Pinch sesame seeds or chia seeds


  1. Mix together the vinegar, sugar, and salt. Toss the carrot ribbons in the pickling liquid and allow to pickle for at least an hour.*
  2. Toast the bread. Slather on the goat cheese spread. Top with avocado slices and pickled carrot ribbons. Garnish with sea salt, chia/sesame seeds, and red pepper flakes. Finally, drizzle with a little olive oil.
  3. Serve and enjoy!

Recipe Notes

You can pickle the carrots ahead of time. They will store in the fridge for at least a week.