Avocado on toast can be a bland breakfast, but cookbook author Sara Wells, co-founder of Our Best Bites, has shared a simple seasoning tip that transforms the fruit. Using kosher salt or flaky sea salt instead of table salt brings out avocados' natural buttery flavor and adds a satisfying crunch.
Why Salt Choice Matters
According to Wells, table salt dissolves too quickly, making it easy to over-season. In contrast, larger salt crystals like kosher or sea salt sit on the avocado's surface, providing better control and a pleasant texture contrast. She advises: "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."
The Science Behind Seasoning
Avocados have a faintly bitter undertone that masks their subtle nutty and creamy notes. Salt heightens taste bud sensitivity, lending a more robust flavor while counteracting bitterness. Even a modest pinch can make avocados mouthwatering.
How to Make Perfect 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 tomato. Begin by cutting the avocado in half, removing the stone, and scooping out the flesh. Slice evenly, then drizzle with olive oil and squeeze fresh lemon juice. Season generously with salt and pepper. Mash or leave slices intact. Toast bread, arrange avocado on top, and serve. Additional toppings like poached eggs, bacon, or salmon can be added. For tomato or chives, dice tomato after removing seeds and snip chives before scattering over the top.
