Ingredients:

  • 1 large (200g) ripe Hass avocado
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 tsp (1.5g) sea salt
  • 1/8 tsp (0.5g) crushed red pepper flakes
  • 4 slices (110g) sprouted grain or whole-wheat bread
  • 1/2 cup (15g) baby spinach or microgreens
  • 1/2 cup (50g) English cucumber, thinly sliced
  • 2 tbsp (20g) red onion, paper-thin half-moons
  • 2 tbsp (30g) sprouts (alfalfa or clover)
  • 2 oz (56g) crumbled feta cheese
  • 1 tbsp (15ml) hummus

Instructions:

  1. Scoop the flesh of the avocado into a small bowl. Using a fork, mash until velvety but leave a few small chunks for texture. Stir in the lemon juice, sea salt, and red pepper flakes.
  2. Toast the sprouted grain bread until it reaches a deep golden brown and feels rigid to the touch.
  3. Spread a generous layer of the avocado mash on two slices of toast. Apply a thin layer of hummus to the other two slices.
  4. Arrange the cucumber slices in a shingle pattern, followed by the red onion and baby spinach. Pile the sprouts on top and sprinkle with feta cheese.
  5. Close the sandwiches and press down gently with the palm of your hand to lock the ingredients together. Slice diagonally with a serrated knife.