Easy Avocado on Toast With Spouted Lentils, Basil, Tomato, Kale & Silverbeets

This is one of my favourite breakfasts. It’s so quick to whip up, satisfying and tasty. It’s so much nicer than the avocado on toast you get at the cafes and way cheaper!

EASY AVOCADO ON TOAST WITH SPOUTED LENTILS, BASIL, TOMATO, KALE & SILVERBEETS

Recipe by Sara LimCourse: MainDifficulty: Easy
Servings

1

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

300

kcal

Ingredients

  • ½ avocado

  • Few basil leaves

  • 3 cherry tomatoes-

  • Handful sprouts

  • 2-3 kale & silverbeet leaves

  • 1 tsp glazed balsamic vinegar

  • I tsp lemon juice

  • Pinch of salt

  • Pinch of pepper

Directions

  • Mash the avocado and add salt & pepper
  • Cut the tomatoes into small pieces
  • Chop the basil leaves
  • Mix the cut tomatoes with the chopped basil leave
  • Cut the kale and silver-beet thinly and add the dressing
  • For the dressing, mix the balsamic vinegar with the lemon juice
  • Serve the avocado, tomatoes and sprouts on toasted whole grain sourdough toasts and salad on the side.

Notes

  • You can replace the kale and silverbeets with salad vegetables you have in your fridge, such as rocket or spinach. You can use any type of sprouts.

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