Ingredients
- Bread (I use spelt bread or a gluten free bread)
- 1 Avocado (per toast)
- Black pepper
- Pink himalayan salt
- Your fave olive oil (I used a blend from The Spice Suite)
- Red pepper flakes
- Lemon
- Arugula
- Balsamic vinegar
- Mini Heirloom or cherry tomatoes
Instructions
- Toast bread
- Scoop contents of avocado out into a bowl & sprinkle a dash of Himalayan sea salt
- Mash avocado to your desired consistency (if Iike it chunky don’t mash as much)
- Spread avocado mash onto toast
- Grab a handful of arugula place into a bowl & drizzle olive oil & a dash of balsamic vinegar
- Add black pepper to arugula mix & toss until evenly coated
- Top toast with arugula mix
- Quarter mini tomatoes & add to top of toast
- Sprinkle red pepper flakes on top + the juice of a wedge slice of lemon
- ENJOY! =)