The avocado toast has gotten a nutritious makeover.
This time avocado is served on a crunchy, nutrient-dense crispbread along with a creamy bean spread and some tart red onion pickles. Yum!
Approx. 4 servings
1 can of white beans, drained and rinsed
1 garlic clove
Lemon juice, salt, pepper & olive oil
1 red onion
1 dl apple cider vinegar
1 dl sugar
Hey Planet Crispbread
Slice the avocados finely.
Blend the beans with garlic, lemon juice, salt, pepper and oil, until you have a smooth, creamy spread.
Cut the red onion into thin slices and put them in a glass. Bring sugar and vinegar to a boil, and cover the onions with the brine. Store them in the fridge - they’re best after at least one day, but you can still use them after less time.
Put the bean spread on the crispbread and top up with salad, avocado slices and red onions. Garnish with cress.