Chilli Lime Avocado Toast

Name: Chilli Lime Avocado Toast
Prep time: 6 min
Total time: 6 min
Yield: 2 servings
Cuisine: Fusion
Ingredients: 1 ripe avocado (about 200 g); 2 slices sourdough or multigrain bread, toasted; 1 green chilli, deseeded and finely chopped; 2 tablespoons finely chopped red onion; 1 tablespoon lime juice (about half a lime); 2 tablespoons chopped coriander leaves; ¼ teaspoon fine salt; ¼ teaspoon roasted cumin powder

This is the version to make when the avocado is very ripe and slightly sweet — the lime and chilli cut straight through it.

Green chilli goes in raw, so the heat is bright rather than smoky. One chilli is mild-medium for most people; taste a sliver before you commit to two.

MyAvocadoTree Editorial TeamPublished 4 September 2026Updated 4 September 2026

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Smashed avocado toast with lime, chilli and red onion on toasted sourdough

Prep

6 min

Cook

No cooking

Total

6 min

Servings

Difficulty

Easy

Cuisine

Fusion

Vegan
Vegetarian
No cooking

Ingredients

1 ripe avocado (about 200 g)
2 slices sourdough or multigrain bread, toasted
1 green chilli, deseeded and finely chopped
2 tablespoons finely chopped red onion
1 tablespoon lime juice (about half a lime)
2 tablespoons chopped coriander leaves
¼ teaspoon fine salt
¼ teaspoon roasted cumin powder

Instructions

1
Soak the chopped onion in cold water for 2 minutes, then drain. This takes the harsh edge off without losing the crunch.
2
Scoop the avocado into a bowl and mash roughly with the lime juice and salt.
3
Fold in the chilli, drained onion, coriander and cumin powder.
4
Spoon onto the hot toast, spreading right to the crusts.
5
Taste one corner and add more lime if it tastes heavy rather than fresh.

Recipe tips

Roast the cumin yourself if you have whole seeds: 30 seconds in a dry pan, then crush. It is a different spice from the pre-ground jar.
Deseeding the chilli removes most of the heat but keeps the flavour, so you can use a whole one.
This mixture doubles as a sandwich filling or a dip for khakhra.
If the avocado is under-ripe, skip this recipe — the lime makes hard avocado taste soapy.

Nutrition (approximate)

Estimated per serving from the ingredient quantities above. Treat these as a guide, not a measurement — ripeness, brands and portioning all shift the numbers.

Calories: 305 kcal
Protein: 7 g
Carbs: 29 g
Fat: 19 g
Fibre: 9 g

Storage

Best eaten within minutes. The topping alone keeps for a day in the fridge under cling film pressed to the surface, though the onion softens.

Frequently asked questions

How spicy is one green chilli?

Mild to medium once deseeded. Indian green chillies vary a lot, so taste a sliver first — some are noticeably hotter than a jalapeño.

Lime or lemon?

Lime here. It is sharper and matches the chilli and coriander; lemon tastes rounder and slightly flat against them.

Can I skip the onion?

Yes, but add something with crunch in its place — thinly sliced radish or cucumber — or the toast is soft all the way through.

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