I am the most basic millennial in that I will never, ever tire of avocado toast. Avocado toast with an egg? Check. Avocado toast with chili crisp? Yes. Loaded avocado toast? Always. This version uses sourdough bread topped with radishes, pepitas, and queso fresco, for a Cali-Mex-inspired version of our beloved avocado toast. This makes one toast, so double or triple your quantities depending on how many you’re making.
Ingredients:
- 1 slice sourdough bread
- 1 garlic clove, peeled
- 1/2 avocado
- 1/2 teaspoon Meyer lemon juice
- Salt and pepper
- 2 tablespoons sunflower microgreens or similar sprouts
- 1 radish, thinly sliced
- 2 teaspoons pumpkin seeds, toasted
- 1 tablespoon crumbled queso fresco
- Toast the bread until lightly golden brown. Cut the garlic clove in half and rub it all over the toast.
- In a bowl, mash the avocado with the lemon juice, salt, and pepper to taste. Spread the mashed avocado onto the toast. Top with the microgreens, radish, pumpkin seeds, and queso fresco.