Mexican Avocado Toast

I love avocado – but hey doesn’t everyone! Particularly if you go by Instagram or what every brunch place has on its menu. Avocado is a versatile ingredient and the list of what compliments is almost endless. For this recipe I have given it a slight twist by adding the corn salsa and crumbled feta. A great snack or lunch!

Serves 2


  • 1 large one
  • 2 slices of bread, toasted
  • 2 tomatoes, chopped
  • 1/2 red onion, finely chopped
  • 1-2 jalapeños, finely chopped (dependant on spice tolerance)
  • 4 tbsp canned corn or a husk
  • 40g feta cheese
  • 1/2 lime, juiced (save the other half to garnish)


  1. Preheat oven to 220 degrees/200 fan/gas mark 8
  2. Roast the corn until browning – about 6-8 minutes. Ensure to move it during cooking. Once cooked, mix with the tomato, red onion and jalapeños.
  3. For the smashed avo, mash it with a fork and mix until smoothish. Add the lime juice and season
  4. To assemble, spread the avocado on to the toast, top with the corn salsa then crumble feta on top