Spicy Avocado Toast

I don’t know about you, but I’m a savory breakfast person. Given the choice between french toast and a breakfast burrito, I’ll go for the burrito every time. Everyone has their own favorite way of doing avocado toast, and this Spicy Avocado Toast is mine.

An Unusual Spice Blend

Because my eldest child is on a low FODMAP diet to reduce their IBS symptoms, I haven’t been cooking with garlic at dinner time. I had always leaned heavily on garlic in my cooking, but it’s high in FODMAPs. This has been a major adjustment for me! Fortunately in my search for other spicing options, I came across this nut and spice blend called dukkah, available at Trader Joe’s. Dukkah is low FODMAP, so it’s safe for my kiddo to have. And as it turns out, it’s super tasty and unusual – I love it!

Even with the dukkah, avocado toast is not something my eldest can enjoy right now, since avocados are high FODMAP. So this Spicy Avocado Toast is just for mama! It uses garlic powder, crushed red pepper, a squeeze of lime juice and a little sea salt along with the dukkah to give it a spicy, unusual flavor profile. See what you think and let me know in the comments.

Avocado Toast

Spicy Avocado Toast

Savory avocado toast with an unusual array of spices
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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1


  • 1/2 a ripe avocado
  • 1/4 tsp garlic powder
  • 1/4 tsp dukkah
  • 1 pinch crushed red pepper
  • 1 pinch sea salt
  • 1 squeeze fresh lime juice
  • 2 slices gluten-free white bread


  • Toast the bread.
  • Mash the avocado. I like to mash it right in the avocao peel.
  • When the toast is done, divide the mashed avocado in half and spread on each piece of bread.
  • Sprinkle each slice with the garlic powder, dukka, red pepper, and sea salt. Squeeze the lime juice over both slices of bread.
  • Enjoy!


Calories: 171kcal | Carbohydrates: 11g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 48mg | Potassium: 500mg | Fiber: 7g | Sugar: 1g | Vitamin A: 177IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg
Tried this recipe?Mention @EatFreshMama or tag #eatfreshmama!

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