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- 1/2 large avocado
- 4 slices sprouted-grain bread, toasted
- 1 small watermelon radish, or two red radishes, thinly sliced
- Himalayan pink salt, to taste
- 1/2 cup microgreens
Halve the avocado, twist out the pit, and use a paring knife to slice the flesh thinly in the shell. Use a spoon to scoop out the slices, and distribute the slices over each piece of toast.
Place the radish slices on top of the avocado, sprinkle with salt, and top with the microgreens.
Photography by: Terry Brennan; Food Styling: Betsy Nelson
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