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Dressed up with thinly sliced tomatoes and cucumber, greens, and alfalfa sprouts, this easy, vegan avocado toast recipe features some of summer’s freshest flavors—and makes a perfect portable snack or breakfast. Tightly wrapped in wax paper, these toasts will keep in the refrigerator for up to a day.

From Forks Over Knives Family

By Darshana Thacker Wendel,

Ingredients

  • 6 slices whole grain bread, toasted
  • 1 Hass avocado, halved, seeded, peeled, and cut into 6 wedges
  • 2 medium ripe tomatoes, thinly sliced
  • 1½ cups thinly sliced cucumber
  • 1 to 2 cups baby romaine lettuce or spinach
  • ½ to ⅔ cup fresh alfalfa sprouts (optional)
  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoons lemon juice

Instructions

  1. Spread each toasted bread slice with an avocado wedge. Top with tomato, cucumber, lettuce, and, if desired, alfalfa sprouts.
  2. Sprinkle with salt and pepper and drizzle with lemon juice. Serve immediately.
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Chris9 months ago
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So easy & light

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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