Sardine and Avocado Toasts

By Ali Slagle

Updated April 29, 2026

  • Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Ready In
10 min
Rating
5(72)
Comments
Read comments

Together, sardines and avocado make a rich pair. Here, the combination is balanced by rubbing a raw garlic clove on the warm toast and stirring together a vinaigrette right in the sardine tin using its seasoned oil. (You could also add capers, chives or everything bagel seasoning for more punch). Instead of slicing the avocado, scoop it out with a spoon, so that the vinaigrette can pool inside the little nooks instead of slipping off the toasts. Now’s also a great time to use smoked or seasoned sardines. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 4 slices crusty bread (such as sourdough or country loaf)

  • 1 garlic clove, peeled

  • 2 ripe, firm small to medium avocados

  • Salt, preferably flaky sea salt

  • 1 tin olive oil-packed sardines (about 4 ounces), not drained 

  • 1 tablespoon Sherry vinegar or white wine vinegar

  • Crushed red pepper, to taste

Ingredient Substitution Guide

Preparation

  1. Step 1

    Toast the bread. While still warm, rub the toast with the garlic clove until you can smell garlic. Halve and pit the avocados. Use a spoon to scoop small spoonfuls of the avocado and place on top of the toasts. Season lightly with salt.

    1. Step 2

      Arrange the sardines among the avocado, breaking them up if they’re large. To the tin of sardine oil, add the vinegar and a big pinch of crushed red pepper. Drizzle over the toasts.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
72 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Gordon Thomas

Love this idea! I adore sardines and find avocado toast bland and unappealing. The garlic rub in combination with the dressing is perfect, plus no more wasting of the packing olive oil. Forget the naysayers, it’s a delicious combination!

CHM

To me this was gilding the lily. Sardines — I used mild ones — are so distinctive that they overpowered and negated the avocado. The recipe was easy, and it tasted good, but the avocado was a superfluous waste.

Michael Feno

I love this combination and I will be experimenting to get the perfect luscious combination for me. Capers and red onions? I wish I could find the nutritional information and calories per serving!

Randy Slovic

I squeezed a garlic clove and spread it on the toast. It definitely needs the garlic to give the dish a little punch. This is a quick breakfast or lunch and both the sardines and the avocado have good nutritional value. It's definitely on my breakfast/lunch rotation.

JGR

This makes an easy and delicious lunch. Since I’m only making for me, I used an entire mini avocado for one piece of SD toast. I also added the garlic to dressing. The sherry vinegar is key!

Kerrita

This is perfect. Perhaps a squire of lemon to brighten it up and contrast with the avocado?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.