Avocado mixture with cilantro leaf on dark bread with lime wedge in background on light wooden cutting board.

Easy Avocado Toast with Ricotta

This delicious Easy Avocado Toast with Ricotta is a quick and nutritious savoury breakfast recipe idea. Also great as a healthy snack anytime!
Course Breakfast, Brunch, Snack
Cuisine International
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 253kcal
Author Monika Dabrowski


  • 2 medium avocados ripe but firm, finely chopped
  • 5 tablespoons ricotta
  • 4 tablespoons lime juice
  • 2 tablespoons good quality vegetable oil
  • 2 spring onions/scallions or 1 large shallot finely chopped
  • A handful of coriander/cilantro finely chopped
  • 1/2 garlic clove crushed
  • Sea salt and pepper to taste and black sesame or chia seeds for sprinkling on top
  • Your choice of bread I used rye but you can use any


  • In a large bowl combine all the ingredients (not the seeds), stir thoroughly, adjust the seasoning as necessary and spoon a desired amount on a slice of toast. Sprinkle sesame or chia seeds on top and enjoy!
  • Keep any unused amount of the mixture in the fridge, in a bowl covered with cling film, for up to 5-6 hours.


  • Use ripe but firm avocado so it doesn't get mushy when you combine it with the other ingredients.
  • You can make the avocado mixture ahead.  Keep it in the fridge in an airtight container or bowl covered with cling film, for up to 5-6 hours.  It may not taste as fresh if you store it for longer.
  • I used cold pressed rapeseed oil but you can use any good quality vegetable oil.  If you prefer olive oil I recommend a mild tasting variety so it doesn't overpower the other ingredients.


Serving: 1serving | Calories: 253kcal | Carbohydrates: 11g | Protein: 4g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 6mg | Sodium: 31mg | Potassium: 545mg | Fiber: 7g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 16mg | Calcium: 67mg | Iron: 1mg