Go Back
+ servings
Avocado Toast with Radish, Basil, and Coconut Mayonnaise from Coconut Kitchen
Print Recipe
5 from 2 votes

Manna Bread with Radish, Basil, and Coconut Mayonnaise from Coconut Kitchen + A Giveaway

"Open-faced radish sandwiches are the perfect excuse to use coconut mayonnaise. Use any bread that you like, but a sprouted or gluten-free bread option is preferred." - Meredith Baird
Course: Breakfast, Sandwich, Snack, Toast
Servings: 2 to 4
Author: Meredith Baird | Coconut Kitchen

Ingredients

Coconut Mayonnaise

  • 1 cup young coconut meat
  • 1/4 cup coconut oil
  • 1/4 cup olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons dijon mustard
  • Generous pinch of sea salt
  • Freshly ground black pepper

Manna Bread with Radish, Mint, and Coconut Mayonnaise

  • 2 to 4 slices of bread (I toasted my bread)
  • 1/4 cup coconut mayonnaise
  • Several pinches of sea salt (a flaky salt like Maldon works best)
  • 1/2 cup sliced radishes, optionally tossed in a little lemon juice and olive oil
  • 1 avocado, diced (I sliced mine)
  • Mint or basil microgreens (I used chopped fresh basil)

Instructions

Coconut Mayonnaise

  • Blend all ingredients until smooth, stopping to scrape down sides of blender as needed. Keeps well in the refrigerator for three to four days.

Manna Bread with Radish, Mint, and Coconut Mayonnaise

  • Spread a few tablespoons of mayonnaise on each slice of bread/toast. Add a few pinches of sea salt. Top with radishes, avocado, basil/mint/microgreens, and a few more pinches of sea salt.

Notes

Reprinted from Coconut Kitchen by arrangement of Familius publishing. Copyright 2015, Meredith Baird.