Whole-Grain Avocado Toast

Ingredients

0 of 9 out on the counter

• 4 slices multigrain bread (4 × 26 g = 104 g)
• ¾ cup cubed ripe avocado (112.5 g, about ¾ of a medium avocado)
• ½ lemon, juiced (about 24 g juice)
• ⅛ tsp salt
• ¼ tsp black pepper
• 1 cup shredded kale, stems removed
• 1 tsp olive oil
• 4 medium radishes, thinly sliced (4 × 4.5 g = 18 g)
• 3 tbsp unsalted roasted sunflower seeds

All set! Everything is out. Time to bake.

Method

1. 1Toast the bread until it is crisp and golden, so it holds the avocado without going soft.
2. 2Put the kale in a bowl with the olive oil and half of the lemon juice. Rub it with your fingers for about 1 minute, until it softens and darkens.
3. 3Mash the avocado in a second bowl with a fork, leaving some small chunks. Stir in the remaining lemon juice, the salt and the pepper.
4. 4Spread the avocado over the 4 slices. Top with the kale, the radish slices and the sunflower seeds.
5. 5Eat right away, 2 slices each. The avocado browns within about an hour; a squeeze of lemon over a cut avocado slows it, but this is a recipe to make and eat.