Toasted sourdough layered with creamy avocado, bright lemon, and fresh microgreens, topped with warm herbed California walnuts for savory crunch and flavorful bite.
½ Cup California walnuts
½ Clove garlic, minced
1 Tbsp extra virgin olive oil
1 Tsp oregano
1 Piece of fresh sourdough bread
½ Cup herbed walnuts
⅓ Avocado
¼ Cup microgreens
To a medium sized pan, add extra virgin olive oil & heat over medium heat.
Once oil is heated, add walnuts, minced garlic, and oregano to pan & sauté walnuts until they are fragrant. Remove from heat and set aside.
Place sourdough in a toaster. Toast until desired.
Chop herbed walnuts into small, coarsely chopped pieces.
To make the toast, spread avocado onto toasted bread. Add remaining toppings: microgreens, herbed walnuts, lemon juice + lemon zest (optional), flaky salt and black pepper. Serve.
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