Makes 4 Servings

2 medium-sized ripe avocados

1 small lemon

1 medium-sized watermelon radish, outer skin peeled off and very thinly sliced

½ – 1 cup microgreens, very lightly packed

1 garlic clove

Pitted Frescatrano/Castelvetrano olives

4 thick slices sturdy whole-grain bread

Kosher salt

Maldon salt

Good quality extra-virgin olive oil

Mash avocados. Add a few squeezes lemon juice and several pinches kosher salt. Toast the bread, and lightly rub with garlic clove. Spread on a layer of avocado. Cut several olives in half and lay them on avocado. Add a layer of watermelon radish, drizzle on olive oil. Sprinkle on microgreens and Maldon salt.

Recent Posts