Step 1 — Make the cherry tomato salsa. Combine the halved or quartered cherry tomatoes, diced white onion, minced jalapeño, chopped cilantro, and lime juice in a small bowl. Season with salt and pepper, stir well, and taste. Adjust the lime, cilantro, and seasoning to your preference. The salsa improves as it sits — making it 10–15 minutes ahead gives the flavours time to meld together.
Step 2 — Toast the bread. Toast your whole grain bread to a proper golden-brown crisp. It needs to hold up under both the smashed avocado and the salsa without bending or going soggy, so don't pull it out while it's still pale and soft.
Step 3 — Smash the avocado. Scoop the avocado flesh out of its skin and place it directly on the toast. Use a fork to smash it firmly and unevenly — you want a rustic, thick layer with textural variation rather than a smooth, even spread. This is smashed avocado toast, not avocado mousse.
Step 4 — Top with salsa and eat. Spoon the cherry tomato salsa generously over the smashed avocado on both slices. Add an optional extra pinch of salt on top of the salsa if you like, and eat immediately while the toast is still warm and crisp.
Fifteen minutes from start to finish, and that includes making the salsa from scratch.
