Nourish: Asian Cucumber and Avocado Toast

NourishMay 27, 2025

This recipe is less about rules, and more about what you feel — built from whatever you may have in your kitchen, but still deeply satisfying. It’s creamy, crisp, spicy, and sharp in all the right ways. A balance of textures and contrasts, assembled intuitively and eaten just as casually.

At its core, it’s a simple mashed avocado on toast. Don’t have avocados? Maybe there are frozen peas or edamame tucked away in your freezer. By combining what’s on hand with a little thoughtfulness, we can create something beautiful — without excess, and without waste.

Today, we honour the spirit of intuition. We hope you enjoy this as much as we do.

Ingredients

1 ripe avocado, mashed
1 teaspoon of chilli oil of your choice
1 teaspoon of lemon juice (lime works too)
Salt & freshly cracked pepper, to taste
½ a cucumber, thinly sliced on a mandolin
½ teaspoon of sugar
½ teaspoon of salt
1 teaspoon of rice vinegar or apple cider vinegar
Chives, finely chopped (or whatever herb you have)
2 slices of sourdough, levain or whatever bread you have on hand

Makes 2 toasts

Steps

Start by preparing the cucumber: toss thin slices with sugar and salt, and let sit for 10–15 minutes. Once the water is drawn out, gently squeeze out the excess liquid with your hands or a clean cloth. Toss the cucumber with a splash of vinegar and set aside.
Place your bread on a pan or in the oven or toaster till your desired doneness. In a bowl, mash the avocado with lemon juice, chilli oil, salt, and pepper until creamy but not overworked.
Spread the avocado onto your toast. Top with the cucumber relish and finish with a scattering of chopped chives. Drizzle more chilli oil if you wish!