Avocado Toast with Radish, Cucumber and Dill

Developed by Sara Quessenberry for Cleveland Clinic Wellness

Yield: 4 Servings

4 slices whole grain bread
1 avocado, thinly sliced
4 teaspoons fresh lemon juice 4 radishes, thinly sliced
1⁄4 of a cucumber, thinly sliced 1 scallion, thinly sliced
1  tablespoon chopped fresh dill
2  teaspoons extra virgin olive oil
1⁄8  teaspoon kosher salt
1⁄8  teaspoon freshly ground black pepper
1⁄8  teaspoon crushed red pepper flakes

Toast the bread. Dividing evenly, top each piece of toast with the sliced avocado then drizzle with the lemon juice. Top with the radishes, cucumber, scallion, dill, olive oil, salt, black pepper, and red pepper.

Nutritional facts per serving:
168 calories, 10.5 g total fat, 1.3 g saturated fat, 5.1 g protein, 17 g carbohydrate, 5.2 g dietary fiber, 2.6 g sugar, 0 g added sugar, 0 mg cholesterol, 129 mg sodium

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