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You are here Home » Springtime Avocado and Radish Toasts

5 Comments · April 7, 2014

Springtime Avocado and Radish Toasts

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These springtime avocado and radish toasts make an energizing light lunch or hearty snack. Sunflower bread is toasted, slathered with lime-splashed mashed avocado, and topped with radishes and sprouts. The nuttiness of the bread is hugged by the brightness of the avocado + lime, and the radishes + sprouts add a welcome peppery bite.

Avocado and Radish Toast

I hope that you all had a lovely weekend! I'm back from St. Lucia and feeling super revitalized + refreshed. It's amazing what a little sunshine, adventure, and beach-reading can do for the soul. I'll be sharing all the awesomely sweaty and sandy details from our trip in a post later this week, but I couldn't wait to share this simple springtime toast recipe with you all.

As vegetarians and vegans, it can be a cumbersome process of trial-and-error to find a variety lunches that are 1) simple to throw together, 2) hold up well if they're brought into work or elsewhere, and 3) are satisfying and hit "the spot". When I first made the switch to vegetarianism, I made plenty of rookie mistakes in the sandwich making department. Layering lots of tomatoes and hummus on wheat bread will guarantee one thing: by noon, you'll be enjoying a mushy, soggy mess of a sandwich. And although I love pb+j's, the novelty wears a bit thin after 10 consecutive days of sticky-sweet indulgence.

In an effort to spur some creative lunch making skills within myself and provide you all with a tasty array of lunch options, I've been working on several sandwich and power bowl recipes that are simple, durable, and super satisfying. You'll see the recipes pop up here and there over the next several weeks, and I'll make sure to do a swanky recipe round-up of them all at the end so that they can be easily accessed in one post.

This open-faced toasted sandwich is the perfect introduction to this miniseries because it screams spring through its colors and flavors. Sunflower bread is toasted to golden perfection, slathered with creamy lime-splashed avocado, and topped with radishes and sprouts. It's all incredibly simple to throw together and the combination is out-of-this-world amazing. The nuttiness of the bread is hugged by the creamy brightness of the avocado + lime, and the radishes + sprouts add a kick of peppery sassiness that will rock your vegan world.

|Quick Tip| I like to keep all the ingredients prepared but separate until I'm ready to eat lunch. When I'm getting everything ready in the morning, I'll start by toasting the bread and wrapping it in foil. Then, I smash the avocado, lime juice, and salt together in a small transportable bowl. Next, I'll slice the radishes and pop them into a bag along with the radish sprouts. That way, when I'm ready to eat lunch I just slather, layer, sprinkle + ENJOY.

I hope you love this recipe as much as I do! Also, I want to thank you all for your continued reading, support, super sweet comments, and general awesomeness. I wish I could meet each and every one of you and thank you in person, as typing these words across the computer screen just doesn't feel like enough. Maybe someday that will happen! Yes?! No?! Until that moment in time, delicious toasted sandwich recipes and positive gratitude vibes will be dished out in abundance.

Avocado and Radish Toast

Avocado and Radish Toast

Avocado and Radish Toast

Avocado and Radish Toast

Avocado and Radish Toast

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5 from 1 vote

Springtime Avocado and Radish Toasts

Seeded bread is toasted to perfection and slathered with creamy lime-splashed avocado. The toasts are topped off with sliced radishes and sprouts to add a peppery and balancing bite. This open-faced sandwich is simple, easy to pack for lunch, and incredibly satisfying.
Course Lunch, Snack
Cuisine plant-based, Vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 1

Ingredients

  • 2 pieces of sunflower bread or other sprouted/seeded bread
  • 1 ripe avocado, pitted and peeled
  • 1 lime
  • sea salt
  • 2-3 radishes
  • Handful microgreens (I used watercress sprouts)
  • Optional toppings: olive oil, maldon salt + black pepper

Instructions

  • Toast the bread.
  • Halve the avocado and scoop the flesh into a small bowl. Halve the lime and squeeze the juice over the avocado. Add in a pinch of sea salt, to taste. Using a fork, smash the avocado until a creamy mixture forms.
  • Using a mandolin or sharp knife, thinly slice the radishes.
  • Slather each piece of toast with the smashed avocado, layer the radish slices, and sprinkle the sprouts on top. If desired, drizzle with olive oil and sprinkle with salt and pepper.
  • Serve and enjoy!

 

 

 

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Comments

  1. Baby June says

    April 07, 2014 at 8:39 am

    Ooooh, how pretty! I adore avocado toast, but I've never tried radish on it. Love the colors! :)

    Reply
    • Ashley says

      April 07, 2014 at 9:21 am

      Thank you! Isn't avocado toast the best? I think I could eat it every single day!You have to try it with radishes -- they add this awesome peppery kick and a pretty splash of color.

      Reply
  2. Michael says

    April 07, 2014 at 9:43 am

    Welcome home! I can't wait to try this! It sounds awesome, and coming from me, you know that is crazy! Love You! (I'm her Pop's so I can say that)

    Reply
    • Ashley says

      April 09, 2014 at 10:00 am

      That means a whole lot coming from the guy who was once afraid of raw carrots. Thank you!

      Reply
  3. Home Plix says

    July 30, 2019 at 2:48 am

    5 stars
    Aww amazing!!! I’ve loved following your blog – your amazing recipes (many of which I’ve tried and loved!), beautiful photos and refreshing writing! I’m looking forward to your new cookbook – what an awesome work! Congratulations!

    Reply

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