- 2 pieces of gluten-free toast I use Udi's
- 1 avocado
- 1 cup rainbow 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 microgreens, sprinkle with a pinch of crushed red pepper and drizzle with balsamic glaze.
Calories: 167kcal | Carbohydrates: 9g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 13mg | Potassium: 487mg | Fiber: 7g | Vitamin A: 170IU | Vitamin C: 11.4mg | Calcium: 17mg | Iron: 0.7mg