Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add the lemon juice and sea salt to taste. Mash the ingredients together with a fork, keeping the texture slightly chunky.
Spread the mash onto each piece of toast and garnish with some chili flakes and a drizzle of extra-virgin olive oil. (If you prefer your avocado sliced instead of mashed, sprinkle on your toppings.)