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  • 2 pieces of gluten-free toast I use Udi’s
  • 1 avocado
  • 1 cup Raddish or Beetroot microgreens
  • balsamic glaze
  • salt
  • crushed red pepper


  1. Cut avocado in half and scoop out the flesh. Sprinkle with sea salt and smash with a fork.
  2. Spread avocado on warm toast.
  3. Top with Fresh microgreens, sprinkle with a pinch of crushed red pepper and drizzle with balsamic glaze.
Leafy Future

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