Home / LoCho Blog / Our Favourite Smashed Avocado on Lower-Carb Toast
Our Favourite Smashed Avocado on Lower-Carb Toast

Our Favourite Smashed Avocado on Lower-Carb Toast

Poached eggs. Cherry tomatoes. Streaky bacon. Curry butter. Cucumbers and soy sauce. A quick Google search tells you that you can put practically anything on your avocado on toast!

But this is one of those situations where it’s really easy to overdo it. At LoCho, we think the simpler the better. In fact, our favourite smashed avocado toast recipe is very, very basic. Yet it knocks all the others out of the water. How? Well, it all starts with creating an amazing, super tasty foundation…


Get the basics right

When you hear ‘avocado on toast’, you naturally think about the avocado first, right? Of course you do. The toast is merely the vessel; the avocado delivery system. Except it's not. It’s a bit like a gin & tonic. People spend ages testing out different gins, hoping to make the perfect G&T. What they don’t realise is that it’s not all down to the gin itself. It needs a rich, flavourful tonic to form the base.

It’s the same with avocado on toast. Sure, the avocado matters. But without a good foundation, it’s difficult – if not impossible – to get it spot on. So our favourite recipe begins with a great bread.


The perfect bread

Our avocado toast recipe uses the LoCho loaf. Why? Well, we prefer it for a number of reasons:

  • It’s fresh. The loaf comes direct from our bakery, so it still has that fresh, spongy bounce.
  • It’s packed with a 3-seed blend, adding a crunchy texture that contrasts with the soft avocado.
  • It holds up well. There’s nothing worse than your toast falling apart when you add your topping!
  • It’s low carb. LoCho low carb bread means you can enjoy avocado on toast, even on a keto diet.

Our loaf comes pre-sliced, so all you have to do is pop it in the toaster, or slip it under a hot grill.

Everyone likes their toast cooked in a different way. For this avocado toast recipe, we like the toast equivalent of medium-well done; not enough that there are obvious crispy bits, but enough that there’s a bit of a crunch. When it comes to avocado on toast, texture matters. As your teeth sink into the creamy avocado, you want them to hit that crisp outer layer of bread for the ultimate mouthfeel.


Preparing your avocado

So now that you’ve got your foundation, it’s time to prepare your avocado. And, just like the bread, it’s important to choose a delicious, high-quality one that ticks both the taste and texture boxes.

Avocados are tricky. It’s difficult to tell what they’re going to be like until you cut them open. The trick for this avocado toast recipe is to give them a gentle squeeze. If there’s no give, it’s not quite ripe enough. If there’s too much give, it’s likely to be mushy. It should just feel the tiniest bit bouncy.

When you’ve found a perfect one, you need to smash it. How much? Well, that’s the subject of much debate! Some people prefer their avocado just barely pressed with the back of a fork. Others like theirs pulverised into a smooth paste. At LoCho, we like it somewhere in the middle; smashed enough that there are no big chunks falling off the toast, but not so much that it loses all its texture.


Our recipe:

  • 1 slice LoCho loaf
  • 1 avocado
  • Juice of 1/2 a lemon or lime
  • Salt
  • Pepper
  • Chilli seeds
  • Olive oil

Smash your avocado to your liking. While the bread is toasting, combine the smashed avocado with the juice of half a lemon or lime (both work equally well). Spoon the mix onto the toast, and season with salt and pepper to taste. Sprinkle over a teaspoon of chilli seeds (or more if you’re brave), and drizzle over a little olive oil. Simple? Absolutely. Mouth-wateringly delicious and super low carb? You bet.


Extra toppings

Of course, while our favourite avocado toast recipe goes back to basics, you might like to play around with additional toppings. If the mood takes you, enjoy it! Just remember that low carb avocado recipes typically steer clear of higher carb veggies like onion, beetroot, peas, and any sort of bean or legume. But other than that, why not get creative? You never know what combos you could invent!