Arugula Avocado Toast
Arugula Avocado Toast, a tasty plant-based avocado toast recipe with lemon and oil-seasoned arugula. A simple (and green!) avo toast treat!
Love arugula? Love avocado toast? Put them together for this tasty leafy greens and avocado toast recipe that has only five main ingredients and comes together in only 10 minutes. Perfect for a plant-based breakfast or snack!
👉 Ready to learn how to make avocado toast with arugula? Let’s do it!
🎥 Recipe video
Watch me make this fancy avocado toast with arugula!
🥑 Ingredients
- Bread: any type of bread will do, but we like a whole wheat with seeds for crunch
- Avocado: a ripe avocado is the base of this tasty toast
- Arugula: a handful of fresh arugula
- Olive oil: a drizzle of oil on both the toast and arugula
- Lemon juice: a squeeze of fresh lemon juice for the arugula
- Seasonings: garlic powder, onion powder, salt, pepper, and red pepper flakes for flavor
- Optional garnish: a sprinkle of seeds like sesame or hemp
- Recommended tools: toaster or toaster oven, knife set
🥣 How to make (step-by-step photos)
1️⃣ Step One: Toast and season bread
The first step to make avocado toast with arugula is to…make the toast!
To do this, simply place bread in a toaster or toaster oven until crispy, then remove to a plate.
Drizzle each piece of bread with 1 teaspoon olive oil and then sprinkle the bread with garlic powder and onion powder for a burst of flavor.
2️⃣ Step Two: Season and toss arugula
Next it’s time to season the arugula. To do this, place arugula in a small bowl and drizzle with a bit of olive oil, lemon juice, and a pinch of salt and pepper.
Then use salad tongs (or even your hands!) to toss to completely coat arugula leaves. Then set the arugula aside.
3️⃣ Step Three: Build the avocado and arugula toast
Finally it’s time to finish off the toast.
Place sliced avocado on top of the toasted and seasoned bread, then top with the arugula salad.
And finally garnish with a sprinkle of red pepper flakes and your choice of seeds (if desired). Then enjoy!
🧊 How to store
- Refrigerator storage: Store leftovers in an airtight container in the refrigerator for up to two days. However, ideally you will make only what you will eat because both arugula and avocado wilt or turn brown quickly when used.
- Freezer storage: Not recommended, though the bread can be frozen for up to two months and then popped into the toaster when needed.
♻️ Sustainable kitchen tips
Take advantage of arugula season. While arugula (and avocados) are usually available year round, it is at peak season in the spring and summer months in most regions.
Compost old bread. Don’t get to eat all of your bread? It can be composted! Check out my guide on how to compost bread.
🍞 More plant-based toast recipes
Want more tasty plant-based toast recipes? We’ve got you covered:
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Arugula Avocado Toast
Ingredients
- 2 pieces bread whole wheat, sourdough, etc.
- 2 tablespoons olive oil divided
- 1 pinch garlic powder
- 1 pinch onion powder
- 1 cup arugula
- 1 tablespoon lemon juice
- 1 pinch salt and pepper
- 1 avocado
- 1 pinch red pepper flakes
- Garnish: sesame seeds, hemp seeds, sunflower seeds optional
Instructions
- Toast and season bread: Toast bread in a toaster or toaster oven until crispy, then remove to a plate. Drizzle each piece of bread with 1 teaspoon olive oil (save remaining olive oil for arugula). Then sprinkle the bread with garlic powder and onion powder.2 pieces bread, 2 tablespoons olive oil, 1 pinch garlic powder, 1 pinch onion powder
- Season and toss arugula: Place arugula in a small bowl and add remaining olive oil, lemon juice, and a pinch of salt and pepper. Toss to completely coat arugula leaves.2 tablespoons olive oil, 1 cup arugula, 1 tablespoon lemon juice, 1 pinch salt and pepper
- Build toast: Place sliced avocado on top of the toasted and seasoned bread. Top with arugula salad, then garnish with red pepper flakes and your choice of seeds (if desired). Then enjoy!1 avocado, 1 pinch red pepper flakes, Garnish: sesame seeds, hemp seeds, sunflower seeds
Nutrition
Video
Notes
- Prep ahead: This recipe is best made right before eating, but if you’d like to reduce prep time simply make the arugula salad up to two hours ahead of time (making it too far in advance will mean wilted arugula).
- Leftovers and storage: Store leftover toast in an airtight container in on the countertop or in the refrigerator for up to one day.
- Nutrition notes: This recipe uses only plant-based ingredients, which makes it suitable for vegan diets. Use gluten free bread for a gluten free option. Nutrition information is an estimate and does not include optional seed garnishes.
