Avocado Toast with Microgreens and Cracked Pepper
10min
5min
1
220
Chef's Note
For the best flavor, use a high-quality sourdough bread and make sure your avocado is perfectly ripe - it should yield slightly to gentle pressure. The microgreens add not only visual appeal but also a nutritional boost with concentrated vitamins and minerals. For a protein boost, consider adding a poached egg or smoked salmon (if not allergic to fish).
Tags
Ingredients
1 slice artisanal sourdough bread
1/2 medium ripe avocado
1 teaspoon fresh lemon juice
1 teaspoon extra virgin olive oil
1/4 cup microgreens (sunflower, radish, or pea shoots)
1/4 teaspoon freshly cracked black pepper
1/8 teaspoon flaky sea salt
1/8 teaspoon red pepper flakes
3 small cherry tomatoes
Instructions
- 1
Toast 1 slice of artisanal sourdough bread until golden brown and crisp on the edges.
- 2
While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a small bowl.
- 3
Add 1 teaspoon of fresh lemon juice to the avocado and mash with a fork until slightly chunky but spreadable.
- 4
Season the avocado mixture with a pinch of flaky sea salt and gently fold to incorporate.
- 5
Slice 3 small cherry tomatoes into thin rounds and set aside.
- 6
When the toast is ready, drizzle 1 teaspoon of extra virgin olive oil over the surface.
- 7
Spread the seasoned avocado mixture evenly over the toast.
- 8
Arrange the sliced cherry tomatoes on top of the avocado spread.
- 9
Sprinkle 1/4 cup of microgreens over the toast, creating a light, airy layer.
- 10
Finish with 1/4 teaspoon of freshly cracked black pepper, 1/8 teaspoon of flaky sea salt, and 1/8 teaspoon of red pepper flakes for a subtle heat.
Nutrition Information (per serving)
220
5g
22g
14g
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