• For the avocado mash:
  • 2 avocados
  • 2 garlic cloves, grated
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • For the toast:
  • 2 pieces sourdough bread
  • 1 tablespoon olive oil
  • For the summer salad:
  • 1 zucchini, cut into ribbons
  • 1 ear of corn, stripped
  • 10 cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1 teaspoon lemon
  • 1/2 teaspoon salt
  • 1/4 cup feta, crumbled
  • 1 tablespoon chopped chives
  • Pinch of large-flake salt
  • 1 tablespoon basil, chiffonade


  1. Make the avocado mash:
  2. Cut the avocados lengthwise, discard pits and remove the fruit. Mash avocado with a pastry cutter or fork until chunky. Add garlic, lemon and salt, and mix until combined.
  3. Make the toast:
  4. Heat olive oil in a cast-iron pan on medium-high heat. Place two slices of sourdough bread in the oil and toast both sides until golden. Set aside.
  5. Make the summer salad:
  6. In a medium bowl, combine zucchini, corn and tomatoes. Toss with olive oil, lemon and salt. Mix in feta. Set aside.
  7. Assemble your toast:
  8. Spread a thick layer of avocado on your toast. Top with summer salad and finish with chopped chives, basil and large-flake salt.