Avocado & Feta on Rye, Sprouted or Pumpernickel Bread

By: Katrina Butterworth
Avocado & Feta on Rye, Sprouted or Pumpernickel Bread

Method

  1. Place the avocado in a medium size bowl and mash roughly with a fork. Add mint/basil and a large squeeze of lemon juice, mash until just combined. Season to taste with sea salt and freshly ground black pepper.
  2. Toast or grill your choice or wheat free bread until golden. To serve, spoon 1/4 of the avocado mixture onto each slice of bread. Top with feta. Serve immediately garnished with extra mint. Tip: try adding some thinly shaved ham, or top with a poached egg.
More about the Author

Katrina Butterworth

Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.

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