Avocado Toast with Mandarin Citrus Salad
This Avocado Toast with Mandarin Citrus Salad is a fresh, colorful twist on classic avocado toast. Creamy avocado mash is layered onto toasted bread and topped with crisp greens, peppery radishes, juicy mandarin oranges, and a bright champagne vinaigrette. The result is a light, vibrant brunch recipe that feels both simple and special—the perfect fresh bite alongside eggs, and breakfast potatoes.
Ingredients
Avocado Mash
- 4 large ripe Hass avocados
- 2 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- ¾ teaspoon kosher salt plus more to taste
- ¼ tp freshly ground black pepper
- For the Citrus Salad Topping
- 5 cups spring mix or baby greens
- 4 to 5 radishes very thinly sliced
- 3 mandarin oranges divided
Champagne Mandarin Vinaigrette
- 3 tablespoons champagne vinegar
- Juice from 1 mandarin orange
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ⅓ cup extra-virgin olive oil
- ¼ teaspoon kosher salt
- Freshly ground black pepper to taste
For Serving
- 8 slices rustic sourdough or artisan bread
- Flaky sea salt
- Freshly ground black pepper
Instructions
- Segment 2 mandarin oranges and set aside for topping the finished toasts. Juice the remaining mandarin and reserve the juice for the vinaigrette.
- Make the Avocado Mash. Add the avocados to a medium bowl and mash until mostly smooth, leaving a little texture. Stir in the lemon juice, olive oil, kosher salt, and black pepper. Taste and adjust the seasoning as needed. The avocado mash should be flavorful enough to enjoy on its own before adding any toppings.
- Make the Champagne Mandarin Vinaigrette. In a small bowl or mason jar, combine the champagne vinegar, reserved mandarin juice, Dijon mustard, honey, kosher salt, and black pepper. Slowly whisk in the olive oil until smooth and emulsified. Alternatively, seal the jar and shake until combined.
- Dress the Greens. Place the spring mix in a large bowl. Drizzle with enough vinaigrette to lightly coat the greens and toss gently. Do not add the mandarin segments or radishes to the bowl. Reserve them for topping the finished toasts.
- Toast the bread until golden brown and crisp. Allow it to cool slightly before assembling.
- Assemble the Toasts. Spread the avocado mash generously over each slice of toast. Top with a small mound of the dressed greens. Arrange the radish slices over the greens, followed by the mandarin segments.
- Finish and Serve. Sprinkle with flaky sea salt and freshly cracked black pepper. If desired, lightly drizzle the finished toasts with additional vinaigrette. Serve immediately while the toast is crisp and the greens are fresh.
Notes
- You'll need 3 mandarin oranges total: 2 for the salad topping and 1 for the vinaigrette.
- Dress the greens lightly to keep the toast fresh and crisp.
- For the best flavor, use ripe Hass avocados that yield slightly when gently squeezed.
- Wait to assemble the toasts until just before serving.
- Clementines, tangerines, or even Cara Cara can be substituted for the mandarins if needed.
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