Ingredients
- 2 slices sourdough or whole-grain bread
- 1 ripe avocado
- 1/2 cup fresh beet microgreens
- 1 teaspoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil (optional)
- Sea salt and black pepper, to taste
- Red pepper flakes, to taste
Instructions
- Toast the bread. Toast the sourdough slices until golden and crispy.
- Prepare the avocado. Mash the avocado in a bowl with lemon juice, salt, and black pepper.
- Assemble the toast. Spread the mashed avocado evenly over each slice of toast.
- Add the microgreens. Top generously with fresh beet microgreens.
- Finish and serve. Drizzle with olive oil if desired and sprinkle with red pepper flakes. Serve immediately for the best flavor and texture.
