Radish & Tomato Avocado Toast
Author: Rachel Carr
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 2 oz fresh garlic cloves
- 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
- 3-4 garlic cloves
- 2 tablespoons fresh oregano leaves (can sub 2 teaspoons dried oregano)
- ⅓ cup olive oil
- 2 tablespoons red or white wine vinegar
- ½ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- 2 avocados, pitted
- 1 teaspoon salt
- 1 Tablespoons lemon juice
- pepper to taste
- 1 watermelon radish, washed and thinly sliced (if possible on a spiral slicer)
- ½ cup pea shoots, fresh
- ½ cup cherry tomatoes, washed and halved
- ½ cup radish sprouts
- 4 pieces thickly sliced sourdough bread
- Measure all ingredients and add to a blender.
- Pulse the blender on low until the ingredients for a chunky sauce.
- Chill before serving.
- Mix the avocado, lemon juice and salt. Smash with a fork until a chunky consistency.
- Thinly slice the watermelon radish.
- Slice the cherry tomatoes in half.
- Lightly the sourdough bread with oil and toast.
- Spread some of the smashed avocado onto the bread.
- Top with a spoonful of the chimichurri, tomato, watermelon radish slices, radish sprouts, and pea shoots.
- Serve immediately.
Recipe by Plant Craft at https://www.rachelcarr.com/wanderlust-radish-tomato-avocado-toast/
3.5.3208