Galentines Avocado Toast Strawberries (Printer-Friendly)

A vibrant toast layered with creamy avocado, fresh strawberries, and a sweet balsamic drizzle.

# What You Need:

→ Bread

01 - 4 slices sourdough bread or whole grain bread

→ Avocado Mixture

02 - 2 ripe avocados
03 - 1 tablespoon fresh lime juice
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/2 teaspoon red chili flakes, optional

→ Strawberry Topping

07 - 1 cup fresh strawberries, hulled and sliced
08 - 1 teaspoon honey or maple syrup
09 - 1 tablespoon fresh basil, sliced thinly
10 - Freshly ground black pepper to taste

→ Balsamic Glaze

11 - 1/4 cup balsamic vinegar
12 - 1 tablespoon honey or brown sugar

# Directions:

01 - In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat, stirring occasionally. Reduce for 4 to 5 minutes until syrupy in consistency. Remove from heat and allow to cool completely.
02 - Toast all bread slices until golden brown and crisp using a toaster or grill pan.
03 - In a mixing bowl, mash the avocados with lime juice, sea salt, black pepper, and chili flakes if using, until creamy with slightly chunky texture.
04 - In another mixing bowl, toss sliced strawberries with honey and fresh basil until evenly coated.
05 - Spread mashed avocado evenly across each toasted bread slice, then top with the seasoned strawberry mixture.
06 - Drizzle generously with the cooled balsamic glaze and finish with additional black pepper if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It takes 10 minutes but looks like you spent an hour planning every detail.
  • The sweet strawberries and tangy balsamic create a flavor combination that somehow feels both celebratory and comforting.
02 -
  • The balsamic must cool completely before drizzling, or it'll warm the avocado and change the texture—I learned this by making a small mess.
  • If you're serving more than one person, assemble just before serving so the bread stays crisp and the avocado doesn't oxidize.
03 -
  • Buy avocados a day or two before you plan to make this, and store them at room temperature so they're perfect when you need them.
  • The secret to restaurant-quality balsamic glaze is patience—let it reduce until it looks syrupy and almost glossy, then taste it to make sure the honey and vinegar are balanced.
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