Breakfast · Beginner · 8 min

Avocado cucumber toast

Slice cucumber thinly so the topping is easier to bite.

Toastervegan4 ingredients

Original draft · Kitchen testing and human review pending.

Rens D / Unsplash · Ingredient photograph

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Using Cucumber, skin on. Slice cucumber thinly so the topping is easier to bite.

Original recipe →Avocado & tomato toastProtein: +0.2 g per serving · other values update in the preview

What you need

Amounts for 1 serving. Weigh the prepared ingredient described below.

80 g Wholemeal bread (vegan-labelled)Choose a vegan-labelled loaf for the displayed diet tags; other loaves may contain milk, egg or honey.
80 g Avocado flesh
100 g Cucumber, skin on
10 g Lemon juice, freshly squeezed

Weights use g/kg or oz/lb. Instruction volumes use ml/L or US/UK fl oz. Cup equivalents appear only where the food source reports a matching household measure.

Diet and ingredient checks

Diet: vegan. Tags assume the specified products, including vegetarian cheese and vegan bread where listed.

Contains: Cereals containing gluten

Product labels need checking for: Soy, Sesame, Lupin, Milk, Eggs, Tree nuts.

These are ingredient checks, not an allergy-safety guarantee. Check every package and avoid cross-contact in your kitchen. Vegan does not mean allergen-free.

About the 14 listed allergens

Let’s make it

Kitchen scales · Toaster · Fork · Knife · Board

Toast the bread. Wash and thinly slice the cucumber.
Scoop the avocado flesh into a bowl and mash with the lemon juice using a fork.
Spread the avocado mash on the toast and top with cucumber.

A look at the nutrients

Estimated from ingredient amounts. Cooking losses and product differences are not adjusted. Total sugars include naturally occurring sugars; added sugars are not separately calculated.

Dietary fibre10.69 g

Total sugars5.92 g

Total fat14.69 g

Carbohydrate (by difference)45.3 g

Energy346.8 kcal

Protein12.21 g

Vitamins, minerals and other values

EPA0 g

DHA0 g

Retinol0 µg

Total monounsaturated fatty acids8.34 g

Total polyunsaturated fatty acids2.76 g

Total saturated fatty acids2.32 g

Beta-carotene96.3 µg

Vitamin C14.67 mg

Thiamin0.4 mg

Riboflavin0.27 mg

Vitamin K (phylloquinone)39.44 µg

Copper0.38 mg

Iron2.7 mg

Magnesium96.8 mg

Phosphorus236 mg

Starch23.88 g

Fructose2.84 g

Niacin5.05 mg

Pantothenic acid1.9 mg

Vitamin B-60.42 mg

Potassium748.5 mg

Zinc2.13 mg

Selenium21.19 µg

Alpha-tocopherol3.83 mg

Glucose2.01 g

Water194.19 g

Calcium155 mg

Choline, total39.63 mg

Sodium371.7 mg

Manganese1.93 mg

Vitamin A (RAE)10.6 µg

Folate, total107.4 µg

Vitamin D (D2 + D3)0 µg

Vitamin B-120 µg

Fluoride6.9 µgKnown subtotal · 2 ingredient values missing

Total trans fatty acids0.02 g

Linoleic acid1.15 gKnown subtotal · 2 ingredient values missing

ALA0.2 gKnown subtotal · 1 ingredient value missing

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Food records, image rights & review status

Original Nutrition Atlas recipe draft, 6 September 2026. Kitchen testing and human editorial review are pending. Photography illustrates ingredients or serving ideas, not the exact prepared recipe.

USDA SR Legacy, April 2018, public-domain food data. Values retain their source definitions; a historical generic record cannot describe every brand. Nutrient links explain the measured substance and do not claim this meal covers your needs.

Wholemeal bread (vegan-labelled) — FDC 172688Bread, whole-wheat, commercially prepared
Avocado flesh — FDC 171705Avocados, raw, all commercial varieties
Cucumber, skin on — FDC 168409Cucumber, with peel, raw
Lemon juice, freshly squeezed — FDC 167747Lemon juice, raw

USDA documentation · Unsplash image licence · Unit conversions: NIST · Food handling: FSA

From your plate to the atlas

Learn from this meal

Follow a nutrient from an ingredient into the story of what it does in the body.

Estimates per serving, from the specified USDA ingredients before cooking losses. These are learning topics, not a ranking of the meal or a measure of your daily needs.