Prep and zesty lift: Wash microgreens or baby spinach and spin or pat dry; zest the lemon into a small bowl and then cut the lemon in half for juicing. Zest contains concentrated citrus oils that give bright aroma — adding zest before juicing ensures you capture that fragrance.

Gently mash the avocado: Halve, pit and scoop the avocado flesh into a bowl. Add 1 teaspoon lemon juice, a pinch of sea salt and a grind of black pepper. Use a fork to lightly mash: leave some small chunks for texture. The lemon keeps the avocado from browning and adds a bright counterpoint to the salmon’s smokiness; don’t over-process — textural contrast keeps the toast interesting.

Prepare the bread for maximum crunch: Brush both sides of each bread slice lightly with 1/2 tablespoon olive oil (total 1 tbsp for all slices) — this promotes golden color and extra crunch when toasting. Toast in a preheated skillet over medium-high heat (or under the broiler) for 2–3 minutes per side until deep golden and crisp. A hot skillet creates Maillard browning — that nutty, savory flavor you want in the base of the toast.

Optional garlic rub for aroma: If using garlic, peel the clove and rub the hot toasted surface briefly with the cut side. The residual heat releases garlic aroma without overpowering the toast — it’s a classic technique used to flavor bread subtly.

Finish the avocado: Taste the mashed avocado and adjust seasoning with more lemon juice, salt or pepper if needed. For a silkier spread, stir in up to 1 teaspoon of olive oil — this adds shine and mouthfeel.

Assemble the toasts: Divide the avocado mash evenly between 4 slices (2 slices per person). Spread to the edges for full-flavored bites. Top each with roughly 25 g (about 1 oz) smoked salmon — layering the salmon on top preserves its silky texture and smoky aroma instead of having it mixed into the mash where it could become lost.

Add the bright and briny notes: Scatter capers (if using) and a few microgreens or baby spinach leaves on each slice. Sprinkle lemon zest over each toast and add a light squeeze of fresh lemon juice to taste — the acid cuts through the richness and wakes up the dish.

Final seasoning and serve: Finish with a small pinch of flaky salt or sea salt, freshly ground black pepper, and a light pinch of red pepper flakes if you like heat. Drizzle a little extra-virgin olive oil (about 1 tsp per serving) over the top for shine and richness. Serve immediately so the toast stays crisp.