Sourdough with avo salad

For the Avocado Salad:

• 1 large avocado, ripe
• ¼ small red onion, finely sliced
• 1 garlic clove, minced
• 2–3 cherry tomatoes, diced
• 1 tbsp extra virgin olive oil
• 1 tsp lemon juice (optional, for freshness)
• Salt and pepper, to taste

For the Toast:

• 2 slices chard wheat & rye sourdough bread, toasted

Garnish (Optional):

• 1 tsp fresh mint leaves, finely chopped
• Chili flakes, toasted seeds, or microgreens

Prepare the Avocado Salad:

1. In a bowl, mash the avocado to your desired consistency (chunky or smooth).
2. Add the finely sliced red onion, minced garlic, diced cherry tomatoes, and lemon juice (if using).
3. Drizzle with extra virgin olive oil, season with salt and pepper, and mix well.

Toast the Bread:

1. Lightly toast the slices of chard wheat & rye sourdough until golden and crisp.

Assemble:

1. Spread the avocado salad generously over the toasted sourdough slices.

Garnish & Serve:

1. Sprinkle with chopped fresh mint leaves.
2. Add a pinch of chili flakes, toasted seeds, or microgreens if desired.
3. Serve immediately as a light breakfast, brunch, or snack with a side of fresh greens or fruit.