- 2 pieces of gluten-free toast I use Udi’s
- 1 avocado
- 1 cup Raddish or Beetroot microgreens
- balsamic glaze
- crushed red pepper
- Cut avocado in half and scoop out the flesh. Sprinkle with sea salt and smash with a fork.
- Spread avocado on warm toast.
- Top with Fresh microgreens, sprinkle with a pinch of crushed red pepper and drizzle with balsamic glaze.