Radish & Tomato Avocado Toast
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
For the Chimichurri:
  • 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
For the smashed avocado:
  • 2 avocados, pitted
  • 1 teaspoon salt
  • 1 Tablespoons lemon juice
  • pepper to taste
For the avocado toast garnishes:
  • 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
For the chimichurri:
  1. Measure all ingredients and add to a blender.
  2. Pulse the blender on low until the ingredients for a chunky sauce.
  3. Chill before serving.
For the smashed avocado:
  1. Mix the avocado, lemon juice and salt. Smash with a fork until a chunky consistency.
To build the avocado toast:
  1. Thinly slice the watermelon radish.
  2. Slice the cherry tomatoes in half.
  3. Lightly the sourdough bread with oil and toast.
  4. Spread some of the smashed avocado onto the bread.
  5. Top with a spoonful of the chimichurri, tomato, watermelon radish slices, radish sprouts, and pea shoots.
  6. Serve immediately.
Recipe by Plant Craft at https://www.rachelcarr.com/wanderlust-radish-tomato-avocado-toast/