Avocado & Feta on Rye, Sprouted or Pumpernickel Bread

Lunch Side Dish

Method

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.
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.