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Monthly Spa Recipe

Avocado Toast


by Executive Chef Frederic Kieffer



Sliced multi grain bread or your favorite bread

Ripe avocado

Thinly sliced radish, cucumber, baby carrot, cherry tomato  

Fresh herb of your choice, cilantro, dill (red veined sorrel is used in the attached picture)

Extra virgin olive oil, (we prefer a good California non-filtered one) 

Fresh lemon juice, Meyer lemon are better (a little less sour)

Maldon salt or sea salt to sprinkle on top

Crushed red pepper to sprinkle on top


Wash, peel and slice the vegetables

Toast the sliced bread lightly

Peel and slice the avocado

Shingle the avocado and the vegetables slices over the bread making sure to cover the whole slice

Place the bread on the serving plate

Drizzle generously the extra virgin olive oil over the avocado, then drizzle the fresh lemon juice

Sprinkle the sea salt and crushed red pepper

Garnish with fresh herb (dill or cilantro)


Serve the avocado toast with a vegetable cocktail of your choice or a nice glass of chilled rosé wine.