Avocado Toast with Microgreens on Sourdough
15min
5min
3
320
Chef's Note
For the perfect avocado toast, look for avocados that yield slightly to gentle pressure but aren't mushy. If you're preparing ahead of time, brush the mashed avocado with a little extra lemon juice to prevent browning. You can also experiment with different microgreen varieties like spicy radish, sunflower, or pea shoots for varying flavors and nutritional profiles.
Tags
Ingredients
3 slices sourdough bread
2 medium ripe avocados
1 small lemon
1 cup microgreens
6 medium cherry tomatoes
1/4 small red onion
2 tablespoons extra virgin olive oil
1/2 teaspoon red pepper flakes
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons pumpkin seeds
Instructions
- 1
Toast 3 slices of sourdough bread until golden and crisp, about 3-4 minutes in a toaster.
- 2
While bread is toasting, halve and pit 2 avocados, then scoop the flesh into a medium bowl.
- 3
Add the juice of half a lemon, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper to the avocados. Mash with a fork until desired consistency (slightly chunky is recommended).
- 4
Slice 6 cherry tomatoes into quarters and finely dice 1/4 small red onion.
- 5
In a small dry skillet, toast 2 tablespoons of pumpkin seeds over medium heat for about 2 minutes until fragrant and lightly browned, stirring frequently to prevent burning.
- 6
Spread the mashed avocado mixture evenly over the toasted sourdough slices.
- 7
Top each slice with the quartered cherry tomatoes, diced red onion, and a generous pinch of microgreens.
- 8
Drizzle each toast with 2 teaspoons of extra virgin olive oil, then sprinkle with remaining sea salt, black pepper, and red pepper flakes.
- 9
Finish by sprinkling the toasted pumpkin seeds over each toast and adding a small squeeze of the remaining lemon juice.
- 10
Serve immediately while the toast is still warm and crisp.
Nutrition Information (per serving)
320
7g
28g
22g
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