| 8 | 5 | 480 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 0 min | 1 |
| 2 slice | Bread, gluten free (lightly toasted) |
| 1/4 cup | Spinach |
| 1/2 avocado(s) | Avocado |
| 1/2 fruit | Lime |
| 6 slice | Cucumber |
| 1/8 tsp | Red pepper flakes |
| 1 pinch | Sea salt |
| 1 dash | Black pepper (to taste) |
1. Toast bread slices.
2. Layer the toast starting with the spinach, then avocado by slicing a ripe avocado in half and squeezing the meat of the avocado onto the toasted bread. Spread it evenly over the toast with spinach.
3. Cut lime in half and gently squeeze the juice over the avocado on your slices of toast.
4. Add cucumber slices, sprinkle red pepper flakes, sea salt, and black pepper to taste. Enjoy!
| Fruit | 0.5 |
| Grain | 2.8 |
| Vegetables | 1.5 |
Quick Tips:
Feel free to vary the toppings. You can add other greens such as arugula or mixed leafy greens.
For a more filling and protein-rich meal, add boiled egg.
Nutritional Highlights:
Avocado
Loaded with potassium and heart-healthy monounsaturated fats as well as fiber, folate and vitamin C. Avocados help in the absorption of fat soluble vitamins A, D, E and K.
