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.
- 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
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!