Avocado Toast with Tomato-Corn Salsa
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant avocado toast with tomato-corn salsa offers a refreshing twist on a modern vegan favourite. By topping creamy, smashed avocado with a zesty medley of fresh corn, succulent plum tomatoes and a hint of jalapeño heat, you create a breakfast that is as colourful as it is nutritious. The combination of textures—from the crunchy toasted crusty bread to the popping corn kernels—makes every bite incredibly satisfying.
Perfect for a quick weekday brunch or a light weekend lunch, this plant-based dish is packed with healthy fats and fresh seasonal flavours. The zingy lime juice cuts through the richness of the avocado, while the spring onions provide a mild, savoury finish. Serve it exactly as it is for a clean, energising start to your day.
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Ingredients for Avocado Toast with Tomato-Corn Salsa
3 plum tomatoes, diced
2 spring onions, trimmed, thinly sliced
1 jalapeño, finely chopped
240ml fresh corn kernels (from about 2 cobs)
4 tablespoons fresh lime juice (from about 2 limes)
Kosher salt
3 avocados, sliced
6 slices crusty white bread (such as country bread), toasted
How to make Avocado Toast with Tomato-Corn Salsa
Combine tomatoes, spring onions, jalapeño, corn, and lime juice in a medium bowl. Season with salt. Using a fork, gently smash avocado slices evenly onto each toast. Top each generously with tomato-corn salsa.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
16 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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