Golden beet and avocado toast with lemon-dill dressing
A tasty twist on avocado toast with a fresh dressing. Makes a delicious lunch.
Servings: 1
Calories: 272kcal
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Ingredients
- ½ avocado
- ½ golden beet med-large, cooked and cooled (I usually roast, wrapped in foil approx 45min at 400F)
- 2 slices bread eg pain de campagne, sourdough
- 1 handful pea shoots
- 1 poached egg top top, or use 2, optional
For the dressing
- 2 teaspoon olive oil
- 1 teaspoon lemon juice
- ¼ teaspoon Dijon mustard
- ¼ teaspoon honey or sugar
- 1 teaspoon fresh dill chopped
Instructions
- Peel and slice the avocado and golden beet. Toast the bread and poach the eggs, if including.
- Whisk together all of the dressing ingredients in a small bowl.
- Lay slices of avocado and beet on the bread in alternate 'stripes'. Top with the eggs, if using, then the pea shoots. Drizzle over the dressing and enjoy.
Nutrition
Calories: 272kcal | Carbohydrates: 15g | Protein: 3g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 66mg | Potassium: 620mg | Fiber: 7g | Sugar: 5g | Vitamin A: 145IU | Vitamin C: 14mg | Calcium: 12mg | Iron: 0.9mg