Shown here with a side of Cape Cod brand kettle cooked potato chips. 🙂

I created this recipe because my system does best with lots of protein. I’m also gluten free and (mostly) dairy free; I’ve suggested particular brands that I like in this regard, but your favorites will work too.

Ingredients:

  • 2 slices bread — e.g. Canyon Bakehouse (GF)
  • 1 tsp lemon juice
  • 1 tsp mayo — e.g. Primal Kitchen Avocado Oil Mayo (DF)
  • 1/4 ripe avocado
  • An equal amount of tuna (to the avocado) — e.g. 1/3 jar Tonnino (in olive oil)
  • Organic pea shoots (or other microgreens)
  • English cucumber
  • Salt &/or pepper to taste

Instructions:

  • Put bread in toaster or oven on broil.
  • While the bread is toasting, mix the lemon juice, mayo, avocado, and tuna together in a small bowl.
  • Top each slice of bread with half of the mixture.
  • Add pea shoots or microgreens, and then top the whole thing with thin slices of cucumber.
  • Season with salt and pepper.
  • Enjoy!

Kali’s Take on Avocado Toast

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