Life’s a Feast: Avocado toast three ways


PREP TIME: 5 mins

COOK TIME: 3 mins

SERVES: 1-2 people

There has been a lot of talk about ‘avocado toast’ recently. The rich and famous have been making bold claims that the reason millennials cannot afford to buy a home is due to their over-indulgence in this sometimes unaffordable luxury.

But never fear, millennials! With avocados on special at my supermarket this week at only $1.89, it seems appropriate to create a recipe utilising these creamy rich delights – and at an affordable price!

Why pay $20-plus at a restaurant when you can whip up these delicious, nutritious slices of goodness for a quarter of the price. That will enable you to save for that deposit on your first home! Enjoy!

Cucumber and lime avocado toast

1/2 telegraph cucumber (or three baby cucumbers)

Juice of half a lime

2 tablespoons chopped parsley

1/2 teaspoon chilli flakes

2 teaspoons tahini (optional)

1 avocado

2 slices rye bread, toasted

Salt and pepper


Using a peeler, peel the cucumber into ribbons and pop into bowl with fresh lime juice, chilli flakes, salt and pepper. Smash avocado with a fork and combine with chopped parsley. Spread toasted rye bread with tahini and top with smashed avocado. Season with salt and pepper. Top with peeled cucumber and drizzle of olive oil.

Salmon and avocado toast

1 avocado

Juice of half a lemon

1/2 teaspoon cayenne pepper

1/4 red onion, diced

1 small courgette, grated

75g smoked salmon

2 slices rye bread, toasted

1 tablespoon chives


3 tablespoons Greek yoghurt

1/2 teaspoon white wine vinegar

2 tablespoons chives


Make the dressing by mixing all the ingredients together with salt and pepper. Smash the avocado with the lemon juice, red onion and cayenne pepper. Mix the courgette with a little olive oil, lemon, salt and pepper. Spread the toasted rye with the avocado mix, top with grated courgette, and top that with the salmon and the dressing. Garnish with chives.

Avocado and prawn toast

1 avocado

7-9 prawns cooked

2 tablespoons Japanese mayonnaise (QP)

1 tablespoon Greek yoghurt

1 teaspoon Japanese S&B chilli seasoning (available at U-Plus)


Halve the avocado, remove the stone, slice the avocado long-ways with 1cm gaps, then sideways with the same gap. Scoop out and put in a bowl. Roughly chop the prawns and put in same bowl. Add the mayonnaise, yoghurt and S&B seasoning and gently combine. Spoon generously on to the toasted rye bread, then garnish with a little more seasoning.