Beetroot, Avocado & Tomato Rye Toast
Lily & Loaf
Rated 5.0 stars by 1 users
Category
Lunches
Cuisine
Mediterranean
Author:
Lily & Loaf
Servings
1
Prep Time
5 minutes
Cook Time
2 minutes
Calories
320
Beetroot, Avocado & Tomato Rye Toast is a fresh and colourful open sandwich made with earthy beetroot, creamy avocado and juicy tomatoes layered on toasted rye bread. Finished with olive oil and simple seasoning, this quick plant-based lunch provides a satisfying combination of flavour, texture and wholesome ingredients.
Ingredients
-
1 large or 2 medium cooked beetroot, sliced
-
2 small handfuls of shredded lettuce (any kind)
-
5 cherry tomatoes, sliced
-
½ avocado
-
1 slice rye bread
-
Olive oil
-
Pink Himalayan salt
-
Black pepper
Directions
Toast the rye bread until crisp and golden.
Arrange the shredded lettuce over the toast.
Top with sliced beetroot, avocado and cherry tomatoes.
Drizzle with olive oil and season with salt and black pepper.
Serve immediately while the toast remains crisp.
Recipe Note
Add crumbled feta cheese or toasted seeds for extra flavour and texture.
Nutrition
Nutrition
- Serving Size
- Per Serving
- per serving
- Calories
- 320
- Carbohydrates
- 28 grams
- Fat
- 20 grams
- Protein
- 8 grams
- Fibre
- 10 grams
- Sugar
- 9 grams
- Sodium
- 230 milligrams
