Smashed Avocado Toast with Dukkah and Pickled Onions

Let’s be honest—avocado toast has become the brunch staple of the decade. But this version? It’s not just a brunch dish—it’s an experience. We’re going beyond basic with this Smashed Avocado Toast with Dukkah and Pickled Onions, and trust me, every bite delivers a perfect combo of creamy, crunchy, tangy, and toasty goodness.

We start with thick slices of crusty sourdough (because basic toast just won’t cut it), pile on rich, lemony smashed avocado, and then here’s the fun part—top it with a generous sprinkle of dukkah. If you’ve never had it before, dukkah is a Middle Eastern spice-nut-seed blend that brings bold, nutty crunch to every bite. Add in some quick pickled onions for a punch of brightness and acidity, and boom—you’ve just leveled up your breakfast game in a big way.

This isn’t just pretty food for the ’gram. It’s fast, filling, and packed with healthy fats, fiber, and flavor. Whether you're serving it up on a lazy Sunday morning or whipping it together between Zoom calls, this avocado toast doesn’t just satisfy—it shines. Let’s make some brunch magic.

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What Is Dukkah and Why You Need It

Okay, so let’s talk about dukkah (pronounced DOO-kah). If it’s not already a pantry staple in your kitchen, prepare to fall in love. This Middle Eastern blend of toasted nuts, seeds, and warm spices is like the secret weapon you didn’t know your toast (and honestly, your whole life) was missing.

At its core, dukkah is typically made with hazelnuts or almonds, sesame seeds, coriander, cumin, and a little salt. Everything’s toasted, crushed—not powdered—and mixed into this wildly aromatic, crunchy sprinkle that adds instant wow to pretty much anything it touches. Avocado toast? Check. Roasted veggies? Yes. Hummus, salads, soups, eggs? All better with dukkah.

You can find it at many specialty grocery stores or make a batch at home in 10 minutes flat. I usually toast up a few ingredients, blitz them in a food processor until chunky, and keep it in a jar for sprinkling on everything. It keeps for weeks and adds such a punch of texture and flavor—it’s like edible confetti for grown-ups.

If you’re looking to take your avocado toast from “nice” to whoa, this is it. Dukkah brings that nutty, toasty, spiced depth that balances perfectly with creamy avocado and zingy onions. It’s the flavor move that makes this toast totally next-level.

How to Make the Ultimate Smashed Avocado Toast

This toast looks fancy, but it couldn’t be easier to make. You’re only a few steps away from a brunch-worthy plate that hits all the flavor notes. Let’s break it down.

Step 1: Pick Your Bread

Start with a good slice of bread. I’m talking thick, sturdy stuff—like sourdough, multigrain, or a rustic country loaf. You want something that can hold the weight of all those toppings without turning soggy. Toast it until golden and crisp, either in the toaster or a pan with a little olive oil if you're feeling bougie.

Step 2: Smash That Avocado

Grab a perfectly ripe avocado (soft but not mushy), slice it open, and scoop the flesh into a bowl. Add a squeeze of lemon juice, a pinch of salt, and a crank or two of black pepper. Now smash it up with a fork until it’s creamy but still has some texture. You’re going for “rustic,” not guacamole.

Step 3: Layer It Up

Spread that dreamy green goodness generously over your toasted bread. Don’t be shy—go edge to edge. Then comes the magic:

• Sprinkle a healthy spoonful of dukkah over the top.
• Add a tangle of bright pink pickled onions.
• Drizzle a little olive oil if you like things silky.

Optional (but amazing): Top with a soft-boiled or poached egg, crumbled feta, or a pinch of chili flakes if you want heat.

Step 4: Serve and Savor

Serve it right away—this toast is best when everything’s warm and crisp. Slice in half for maximum visual effect and that perfect cross-section. Eat it with your hands, fancy brunch-style fork and knife, or straight over the sink (no judgment here).

Quick Pickled Onions – Easy and Essential

Let’s be real—pickled onions are the unsung hero of this whole dish. They bring that sharp, tangy brightness that cuts through the rich avocado and nutty dukkah like bam. Plus, they’re ridiculously easy to make. Once you try these, you’ll want to throw them on everything from tacos to grain bowls to grilled cheese.

I always use my go-to Easy Pickled Onions recipe. It takes just a few minutes and adds that crave-worthy bite and pop of color that makes this toast feel restaurant-level.

Why They Work:

These pickled onions hit that perfect balance of sweet and tangy, with just enough bite to wake up your palate. They also make your toast look chef-y with that bold pink glow.

Pro Tip:

Make a big batch and keep them in the fridge for up to 2 weeks. They only get better over time—and they’re your new go-to topper for everything.