This is a great snack for breakfast, and a great vegan option that’s full of good fats, and flavor. The blueberries give some sweetness, and together with the creamy avocado is a wonderful combination.
Yield: 2 servings
4 slices of bread (any kind you like)
2 avocados, pitted
¼ cup blueberries
1 roma tomato
¼ red onion, minced
½ cup fresh spinach
sea salt and pepper, to taste
Toast the slices of bread.
Pitt, and remove avocado flesh and transfer to a small bowl. Wash the tomato, onion, spinach, and blueberries. Dice the tomato and onion. Remove the stems from the spinach.
Mash up the avocado and gently fold in the onion, tomato, onion, and blueberries.
Layer the toast with the fresh spinach leaves and spread the avocado mix on top.
Season with a little sea salt and pepper on top, and enjoy!
Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!