Lemon Mint Avocado Toast
By Ashley Miers
INGREDIENTS
2 slices sourdough bread
(try Rudi’s Organic Bakery Rocky Mountain Sourdough Bread)
* or other bread of your choice
2 Tbsp EVOO
1 ripe avocado
1 fresh lemon
2 Tbsp chopped fresh mint
2 cups frozen peas, thawed
1 turnip, washed and halved
fresh chopped watercress, radish sprouts and broccoli sprouts
Himalayan pink salt
PREPARE
If desired, set oven to 300. Line a baking sheet with foil, spread cashews evenly across, and toast in the oven for a few minutes until just becoming fragrant. Remove from oven and set aside.
1. Add 2 Tbsp of EVOO to a medium/large pan. Set heat to medium-high. Let warm for about 1 minute.
2. Add bread slices to the pan, tilting the pan to ensure the oil is evenly distributed. Cook until the bread is turning golden brown on the bottom side (2-3 minutes), then flip and cook an additional 2-3 minutes (until bread is golden brown on the other side). Remove bread from pan and place on plate. Remove pan from heat.
3. Zest the lemon to create about 1/2 - 1 Tbsp of zest. Then slice the lemon in half and squeeze the juice of one half into a small bowl. Use a spoon to remove any seeds.
4. Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the lemon juice. Mash well until smooth.
5. Place a turnip half flat (cut) side down. Cut 4 1/4-inch thick slices. Cut the slices in half to create 8 pieces.
6. Spread half of the avocado/lemon mixture on one piece of toast and spread the other half on the other piece of toast.
7. Sprinkle about 1 tsp of lemon zest over top. Sprinkle about 1 tsp of fresh chopped mint over the toasts next. Then, sprinkle about 1 Tbsp of thawed peas evenly over the toasts. Sprinkle Himalayan pink salt on top.
8. Layer turnip slices evenly over the toasts (4 slices per piece of toast).
9. Top turnip slices with chopped watercress, radish sprouts and broccoli sprouts.
10. Serve and enjoy!
SERVING SUGGESTION
Serve with remainder of thawed peas on the side, or with a side of Oven-Roasted Cauliflower.
