Ingredients
2 slices sourdough bread
1 ripe avocado, mashed
1/4 cup diced cucumbers
2 tbsp crumbled feta cheese
1 tbsp chopped fresh dill
1 tsp lemon juice
1/4 tsp ground black pepper
1/4 tsp sea salt
1/2 tsp olive oil (for toasting the bread)
Instructions
Preheat oven to 100°C (212°F) or use a toaster to heat the bread
Spread mashed avocado evenly on both slices of sourdough
Toss diced cucumbers with chopped dill, lemon juice, black pepper, and sea salt
Top the avocado toast with the cucumber-dill mixture and crumbled feta cheese
Drizzle olive oil over the toppings for added richness
Notes
For a vegan version, substitute feta with dairy-free alternative cheese
Use English cucumber for less watery texture
Store leftovers in an airtight container in refrigerator for up to 4 hours
Adjust dill quantity based on taste; dried dill can be used as substitute
- Prep Time: 10
- Category: Mediterranean Mornings
- Method: Toasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 50mg