Avocado on toast is a nutritious and simple breakfast, but many find it can taste bland without the right seasoning. However, a single common ingredient can transform it into a buttery, flavorful dish: salt. According to cookbook author Sara Wells, co-founder of Our Best Bites, using kosher salt or flaky sea salt instead of table salt makes a significant difference.
Wells explains: "I would avoid table salt. Use kosher salt or a flaky sea salt would work well. The larger salt crystals are a nice contrast to the creamy avocado." Salt amplifies taste bud sensitivity, drawing out the avocado's natural nutty and creamy qualities while counteracting its bitterness. A mere pinch can elevate the fruit, but table salt's fine crystals dissolve quickly, making it easy to over-season.
Why Salt Works
Avocados carry a slight bitter edge that hides their delicate flavors. Salt reduces this bitterness and enhances the rich, buttery notes. Many also add lemon juice for acidity, which further boosts flavor, and a drizzle of olive oil for texture.
How to Make Better Avocado Toast
For one serving, you'll need: half an avocado, one lemon, kosher or sea salt, black pepper, extra virgin olive oil, and optional fresh chives and a medium tomato.
Method: Cut the avocado in half, discard the stone, and scoop out the flesh. Slice into uniform pieces in a bowl, then drizzle with olive oil and squeeze fresh lemon juice. Season liberally with salt and pepper. Mash for smoother consistency or leave slices whole. Toast bread, top with avocado, and serve. Add poached eggs, bacon, or salmon if desired. For tomato or chives, chop finely and sprinkle on top.
Expert Tips
Wells emphasizes that kosher or sea salt provides a pleasing crunch and easier seasoning control. This simple adjustment makes avocado toast genuinely delicious, turning a mundane breakfast into a satisfying meal.
