Spring Avocado Toast with Leek and Peas

A springtime twist on the classic avocado toast. Crusty sourdough topped with buttery leeks, green peas and plenty of fresh dill!

spring avocado toast on a white plate.

One of the meals you’ll rarely see me going out for is breakfast and brunch. Even though it’s definitely my favourite meal of the day, I feel like you can make something incredibly delicious at home, without a ton of effort, for a fraction of the price. 

If I’m looking to make something that’s easy, but also satisfying, I’ll make loaded avocado toast. The toppings usually just depend on what I have in the fridge or what’s in season, and since we’re in the middle of spring, I wanted to make something to celebrate this time of year. 

So, I came up with this Spring Avocado Toast! It’s the perfect toast combo and is filled with different textures and flavours, as well as nutrient dense ingredients like avocado, leeks, green peas and fresh dill. Pair it with some eggs or other protein like smoked salmon for a delicious breakfast or brunch.

spring avocado toast on a white plate.

Ingredients & substitutes 

  • Leek: leeks have a delicate sweetness to them and work great with the rest of the toast ingredients. If you are looking for an alternative, I would use shallots since they also have a mild and sweet flavour. 
  • Frozen green peas: I typically use frozen green peas for convenience and because I always have a big bag in my freezer, however you can use fresh shelled peas if you’d prefer. If using fresh peas,  cook them until they are bright green. 
  • Spinach: for some added colour and nutrients. 
  • Butter: if you’re looking for a dairy-free option, use olive oil or avocado oil. 
  • Sourdough: I love using sourdough, but you can use another bread of choice. Just make sure it’s not too thin so that it can hold all the toppings well. 
  • Garlic: rubbing the slices of toast with a garlic cloves helps add a pop of flavour without it being overpowering. 
  • Avocado: you’ll want to make sure that you’re using a ripe, but not over-ripe, avocado. It should yield a bit to a gentle squeeze. 
  • Radish: the radish adds a nice fresh and crisp element, but you can omit it if you don’t have it on hand. 
  • Feta cheese: I use goat feta, but feel free to use cow feta. Goat cheese and ricotta could also work well. 
  • Lemon juice: this really adds some brightness and makes the rest of the flavours pop. Don’t skip this! 
  • Dill: the perfect finishing touch. Fresh mint would also be a good pairing with the pea mixture. 
spring avocado toast on a white plate and cutting board.

Nutrition benefits 

 This toast recipe sneaks in a whole lot of nutrients!  
  • Leeks are full of antioxidants and are rich in prebiotics, a type of fibre that feeds the good bacteria in the gut. 
  • Green peas are part of the legume family and contain fibre and plant-based protein. They’re also rich in antioxidants and micronutrients like vitamin C, vitamin K and manganese. 
  • Avocados are a great source of fibre, heart healthy fats, potassium and vitamin K. 
  • Fresh dill isn’t just a delicious garnish! It contains flavonoids that provide anti-inflammatory and antiviral properties, as well as some vitamin C.

What to serve with this spring avocado toast  

To make this a more balanced meal that keeps you full throughout the morning, try adding a side of protein like: 
  • Poached, fried or boiled eggs
  • Frittata 
  • Breakfast sausage 
  • Smoked salmon

Spring Avocado Toast with Leek and Peas

Recipe by Emily MaudeCourse: Breakfast, Lunch


Prep time


Cooking time


Total time



A springtime twist on the classic avocado toast. Crusty sourdough topped with buttery leeks, green peas and plenty of fresh dill.


  • 1 tbsp butter

  • 1/2 cup leek, thinly sliced, white and light green parts only, rinsed well

  • 1/2 cup frozen green peas

  • Sea salt and black pepper to taste

  • Large handful of spinach

  • 2 thick slices sourdough bread

  • 1 small clove garlic

  • 1 ripe avocado

  • 2 radishes, thinly sliced

  • 2-3 tbsp feta cheese

  • Fresh lemon juice

  • Fresh dill, chopped


  • In a skillet, heat butter over medium heat. Add the leek and sauté, stirring occasionally, until softened and just starting to slightly brown, about 7-10 minutes.
  • Add green peas, season with salt and pepper, and cook for a few minutes until warmed through and bright green. Be careful not to overcook.
  • Add the spinach and cook for a minute or until spinach just starts to wilt. Remove from the heat and set aside.
  • Toast the sourdough. Once toasted, rub the garlic clove over the surface of bread slices.
  • Place 1/2 of the avocado on each slice and slightly mash with the back of a fork. Top with leek and pea mixture and garnish with radish, feta, lemon juice, fresh dill and additional salt if desired. Serve immediately.

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